Try this Blueberry-Orange Pancakes recipe, or contribute your own.
Suggest a better descriptionHeat oven to 250 degrees. Place a large baking sheet in oven.
Blend both kinds of flour, the sugar, baking powder and salt in a large
bowl. Combine yogurt, milk, juice, eggs, oil, orange zest and vanilla in a
medium-size bowl. Whisk until smooth. Add yogurt mixture to flour
mixture and stir until a smooth batter forms.
Heat a large nonstick skillet over medium-high heat. Spoon batter by 1/4
cupfuls onto skillet, spreading to a diameter of 4 inches. Sprinkle 5 or 6
blueberries onto each pancake. Cook until bubbled appear on surface,
about 2 minutes. Turn and cook until underside is lightly browned, about 1
to 2 minutes longer.
Transfer pancakes to a baking sheet to keep warm. Repeat with batter and
berries for a total of 16 pancakes. Serve with maple syrup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (183g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 360 | ||
Calories from Fat: 76 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 264.8mg | 81 % | |
Sodium 433.7mg | 15 % | |
Potassium 218.3mg | 6 % | |
Total Carbohydrate 61.3g | 18 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 59.4g | ||
Protein 11.4g | 16 % | |
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: 360
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