FIT hits the PAN Friday – Whole Wheat Blueberry Pancakes

Happy Friday everyone! This day could not get here fast enough this week 🙂 Last weekend, we went to the Blueberry Festival at a local winery. It was a perfect day and my husband and I picked a meager 4 pounds of blueberries. I say meager because people were walking out with closer to 10 pounds. This week, I have been looking for healthy recipes to make with our beloved berries! I came across this recipe on and made some changes.

Whole Wheat Blueberry Pancakes


  • 1 1/4 c. whole wheat flour
  • 2 tsp baking powder
  • 3 tbs egg whites
  • Image1 cup almond milk (I use Silk original)
  • 1/2 tsp salt
  • 2 tbsp raw sugar (the recipe called for artificial sweetener which we do not eat, so I used raw sugar.)
  • 1 c. fresh blueberries


  • Mix flour and baking powder together in a bowl, set aside.
  • Beat together egg whites, milk, salt and sugar in a bowl.
  • Stir in the flour until desired consistency (you may need to add more milk if the mixture is too thick).
  • Fold in the blueberries.
  • Preheat a large heavy skillet over medium heat and spray with cooking spray. I used coconut oil spray to add some sweetness.
  • Pour approximately 1/4 c. of the batter into the pan for each pancake.
  • Cook until bubbly (about 1 1/2 minutes). Turn, and continue cooking until golden brown.

This recipe makes 5 servings – 2 pancakes per serving.

Nutrition per 2 pancakes
162 cal/ 17g carbs/ 9g sugar/ 1g fat/ 4g protein/ 543mg sodium/ 0mg cholest


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