Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Hot Turkey Club Sandwiches
Bring the irresistible flavor of the deli home to your kitchen.
Home 
Recipes
Yield: Serves 12 1each.
Recipes
Blueberry Flax Pancakes
| Nutrition Information | |
| Calories: | 203 |
| Total Fat: | 2.9g |
| Saturated Fat: | 0.4g |
| Trans Fat: | 0g |
| Cholesterol: | 1mg |
| Sodium: | 221mg |
| Carbohydrates: | 37.5g |
| Dietary Fiber: | 5g |
| Sugars: | 6.1g |
| Protein: | 8.8g |
| Vitamin A: | 190iu (3%) |
| Vitamin C: | 4mg (6%) |
| Calcium: | 240mg (24%) |
| Iron: | 2.3mg (12%) |
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup oatmeal
1/4 cup ground flax seeds
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 cups skim milk
1 cup fresh or frozen blueberries
Garnish:
Powdered sugar and low-cal syrup
Combine dry ingredients in a large mixing bowl. Add milk and stir until smooth. Fold blueberries in gently.
Lightly spray a large 12� nonstick pan with cooking oil spray. Heat over medium-high heat. Spoon four circles, 1/4 cup each. Cook until the batter bubbles then flip over with a spatula. Cook until golden brown. Garnish with powdered sugar and low-cal syrup.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!