Try this Blueberry Yogurt Pancakes recipe, or contribute your own.
Suggest a better descriptionSift dry ingredients. Blend together egg yolks and yogurt, mix well; add to dry ingredients, add margarine and mix together lightly. Add blueberries. Fold in egg whites. Bake on hot griddle until golden on both sides.
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Serving Size: 1 Serving (351g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 536 | ||
Calories from Fat: 128 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 162.8mg | 50 % | |
Sodium 16158.2mg | 557 % | |
Potassium 423.8mg | 11 % | |
Total Carbohydrate 84.8g | 25 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 82.1g | ||
Protein 17.8g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 536
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