Food Faith Fitness · by Melissa Search★ 5.0 (2)
Blueberry Pancakes Recipe
NUTRITION · PER SERVING10M COOK
CAL 9%·PRO 9%
CARBS 24G53% OF CAL
3G FIBER0G ADDED0G INTRINSIC13G OTHER8G TOTAL SUGAR
FAT 8G41% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy whole-wheat pancakes bursting with fresh blueberries and sweetened with honey, made with almond milk instead of dairy. Ready in 10 minutes for a quick breakfast.
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View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3/4 cup almond milk (unsweetened)
- 1 tablespoon freshly squeezed lemon juice
- 1 cup whole-wheat flour
- 2 tablespoons honey
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons unsalted butter (melted)
- 1 cup fresh blueberries
- Coconut oil or butter ( for cooking)
At a glance
PER SERVING · TIME 10M
CAL 9%·PRO 9%
CARBS 24G53% OF CAL
3G FIBER0G ADDED0G INTRINSIC13G OTHER8G TOTAL SUGAR
FAT 8G41% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 233mg
- Total sugar
- 8g
- Added sugar
- ≥6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 130mg
- Calcium
- 65mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 233MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.