Blueberry Hotcakes

Stuart Scott
  • Yield: 6 servings


1 large egg, separated
2 egg whites, extra
1/2 apple sauce
1teaspoon vanilla extract
3cups low-fat yogurt
1 3/4 cups whole wheat self-rising flour
1 1/2cups fresh blueberries


1 Beat all egg whites in small bowl with electric mixer until soft peaks form.

2 Combine egg yolk, apple sauce, extract, 2 cups of the yogurt, flour, and half the blueberries in large bowl; fold in egg whites, in two batches.

3 Spray a small skillet with cooking spray and heat over medium; pour ¼ cup batter into pan. Cook until bubbles appear on surface. Turn hotcake; cook until browned lightly. Remove from pan; cover to keep warm. Repeat with remaining batter.

4 Serve hotcakes with remaining yogurt and blueberries.

Prep and Cook Time: 35 minutes

Reprinted with permission from Delish Diabetes Cookbook © 2013 by Hearst Communications, Inc.

Nutritional Info *per serving

  • Calories 260
  • Fat 2.7 g
  • Saturated Fat 1.4 g
  • Cholesterol 38 mg
  • Sodium 593 mg
  • Carbohydrate 46.9 g
  • Fiber 4.7 g
  • Protein 13.2 g