Blueberry Hotcakes
Stuart Scott
- Yield: 6 servings
Ingredients
- 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
Instructions
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
