Better Blueberry Pancakes

Fluffy oat-flour pancakes studded with blueberries — the batter keeps in the fridge for up to 3 days.

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Prep Time 15

Cook Time 10

Servings: 2 (4-pancake) servings

Ingredients Method Notes

Ingredients

1/2 cup reduced-fat buttermilk
1/2 cup whole-grain oat flour
1 large egg white, lightly beaten
1/2 teaspoon baking soda
1/4 teaspoon vanilla extract
1/4 teaspoon salt
Nonstick butter-flavored cooking spray
1/2 cup fresh or frozen (not thawed) blueberries
Sugar-free, low-calorie pancake syrup (optional)
100% fruit orange marmalade spread (optional)

Method

Preheat the oven to 200°F.
In a small bowl, combine the buttermilk, flour, egg white, baking soda, vanilla, and salt. Whisk just until blended. Stir in the blueberries. Let stand for 10 minutes.
Heat a large nonstick skillet over medium heat until hot enough for a spritz of water to sizzle on it. Briefly remove the pan from the heat to mist lightly with cooking spray. Return to the heat. Pour the batter in 1/8-cup dollops onto the skillet to form 3 or 4 pancakes.
Cook for about 2 minutes, or until bubbles appear on top and the bottoms are golden brown. Flip. Cook about 2 minutes more, until browned on the bottom. Transfer to an oven-proof plate, cover with foil, and keep warm in the oven. Repeat with the remaining batter to make 8 pancakes total.
Place 4 pancakes on each of 2 serving plates. Serve immediately with syrup and/or fruit spread, if desired.

Notes

Makes 2 (4-pancake) servings.

Per serving: 140 calories, 8g protein, 20g carbohydrates, 3g fat (less than 1g saturated), 5mg cholesterol, 3g fiber, 687mg sodium.

Reprinted from THE BIGGEST LOSER COOKBOOK by Chef Devin Alexander and The Biggest Loser Experts and Cast. © 2006 by Universal Studios Licensing LLLP, The Biggest Loser and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc., Emmaus, PA 18098. Photo credit: Mitch Mandel.