Blueberry Buttermilk Pancakes For One

1. 1

   In a medium mixing bowl, whisk together the flour, evaporated cane juice, baking powder, baking soda, and salt.

2. 2

   In a large mixing bowl, whisk together the egg white and buttermilk.

3. 3

   Stir dry ingredients into the wet just until moistened. Gently fold blueberries into batter. Set aside to rest.

4. 4

   Heat a large nonstick skillet or griddle over medium heat. Coat with cooking spray. When hot, spoon the batter into the skillet by the 1/4 cupful. When bubbles appear on the surface of the batter (about 1-2 minutes), the pancakes are ready to be flipped. Flip pancakes and let cook for another minute or so, or until golden brown.

5. 5

   Serve with maple syrup.

6. 6

   Nutritional information per serving (without maple syrup):

7. 7

   390.9 calories, 2.1 grams fat, 0.7 grams saturated fat, 79 grams carbohydrates, 11.9 grams fiber, 26.9 grams sugars, 15.1 grams protein

* Per serving · 4 servings · Values may vary.

No additional tips available.