Biggest Loser Better Blueberry Pancakes
Biggest Loser Resort participants requested this blueberry pancakes recipe so frequently, it was included in the Biggest Loser earliest cookbooks. It’s a winner for your breakfast table.
Servings: 2 Servings
Calories: 140kcal
Biggest Loser Resort participants requested this blueberry pancakes recipe so frequently, it was included in the Biggest Loser earliest cookbooks. It’s a winner for your breakfast table.
Ingredients
- ½ cup buttermilk (reduced calorie)
- ½ cup whole-grain oat flour
- 1 large egg whites - lightly beaten
- ½ teaspoon baking soda
- ¼ teaspoon pure vanilla extract
- ¼ teaspoon Fine Pink Salt
- ½ cup fresh blueberries - fresh or frozen (keep frozen)
- Sugar-Free Pancake Syrup - optional
- All Fruit Orange Marmalade - optional
- I Can’t Believe It’s Not Butter! spray - optional
Instructions
- Preheat oven to 200 degrees F -- a low warming setting.
- In a small bowl, combine the buttermilk, flour, egg white, baking soda, vanilla, and salt.
- Whisk just until blended.
- Stir in the blueberries. If using frozen, do NOT thaw the berries, first, or they will weep too much into the batter.
- Let stand for 10 minutes.
- Heat a large nonstick skillet over medium heat until it is hot enough for a spritz of water to sizzle on it.
- With an oven mitt, briefly remove the pan from the heat to mist lightly with I Can’t Believe It’s Not Butter! cooking spray. Return the pan 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 the tops and the bottoms are golden brown. Flip. Cook for about 2 minutes, or until browned on the bottom.
- Transfer to an oven-proof plate. Cover with aluminum foil. Place in the warm oven while you make others.
- Repeat with cooking spray and the remaining batter to make 8 pancakes total.
Video
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Nutrition
Serving: 4 Pancakes | Calories: 140 kcal (7%) | Carbohydrates: 20 g (7%) | Protein: 8 g (16%) | Fat: 3 g (5%) | Saturated Fat: 1 g (6%) | Cholesterol: 5 mg (2%) | Sodium: 687 mg (30%) | Fiber: 3 g (13%)
While we try all of our recipes before we post, we don’t actually make pancake stacks for our own meals anymore! We make Pancake Bars. It’s just too tedious to pour that batter and flip, flip, flip, when you have multiple people to feed. We use a large, heavy cookie sheet with a lip edge (a deep one) and we spray that thoroughly, and heat it up in the oven (about 350 degrees) for a few minutes. When the pan is HOT, we pour in the entire contents of our batter, sprinkle on berries, and spread it around edge to edge. We then bake it for 20-25 minutes. There is no flipping of course, but we like the fluffy bar it creates. You can broil the pan for a minute or two if you’d like brown spots on top. Use an 8×8 baking dish for thicker bars or an 8×12 baking sheet or dish for thinner bars.
YASSSSS!