Better Blueberry Pancake

Makes 4 servings (1 serving = 2 pancakes)

Emily

Fat: 2 g Carbohydrates: 10 g Protein:4 g Calories: 75 kcal

ingredients

1
Preheat the oven to 200°F.
2
In a small bowl, combine the buttermilk, flour, egg white, baking soda, vanilla, and salt. Whisk just until blended. Stir in the blueber¬ries. Let stand for 10 minutes.
3
Heat a large nonstick skillet over medium heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to mist lightly with I Can’t Believe It’s Not Butter! cooking spray. Return the pan to the heat. Pour the batter in 1/8-cup dollops onto the skillet to form 3 or 4 pancakes. Cook for about 2 minutes, or until bubbles appear on the tops and the bottoms are golden brown. Flip. Cook for about 2 minutes, or until browned on the bottom. Transfer to an oven-proof plate. Cover with aluminum foil. Place in the oven to keep warm. Repeat with cooking spray and the remaining batter to make 8 pancakes total.
4
Place 2 pancakes on each of 4 serving plates. Serve immediately with I Can’t Believe It’s Not Butter! spray, syrup, and/or fruit spread, if desired.

Source: emilyvorpe@aol.com