Heat 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.
|Serving Size: 1 Serving (183g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 76 (21%)|
|Amt Per Serving||% DV|
|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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