Blueberry Pancakes

Blueberry Pancakes

By The Biggest Loser

Serves: 2 (4 pancakes)

Nutritional Information: Calories 140, Protein 8g, Carbs 20g, Fiber 3g, fat 3g, sodium 687mg

Ingredients:

1/2 cup reduced-fat buttermilk

1/2 cup whole grain oat flour

1 large egg white, lightly beaten

1/2 tsp baking soda

1/4 tsp vanilla extract

1/4 tsp salt

1/2 cup fresh or frozen (not thawed) blueberries

sugar-free, low-calorie pancake syrup (optional)

Directions:

1. Preheat oven to 200 degrees

2. Combine buttermilk, flour, egg white, backing soda, vanilla, and salt in small bowl. Whisk just until blended. Stir in blueberries. Let stand 10 minutes.

3. Heat large nonstick skillet over medium heat until it is hot enough for a spritz of water to sizzle. With oven mitt, briefly remove pan from heat and mist lightly with olive oil cooking spray. Return pan to heat.

4. Pour batter in 1/8" cup dollops onto skillet to form 3 or 4 pancakes. cook about 2 minutes, or until bubbles appear on tops and bottom are golden brown. Flip. Cook 2 minutes more, or until browned on bottom.

5. Transfer to oven proof plate. Cover with aluminum foil. Place in oven to keep warm. Repeat with cooking spray and remaining batter to make 8 pancakes total.

6. Place 4 pancakes on each of 2 serving plates. Serve immediately with syrup, if desired.

7. Enjoy.