Healthy Recipe – Pancakes for Breakfast

by Beachbody

healthy pancakes for breakfast, lose weight now
by Beachbody

Enjoy pancakes for breakfast without guilt!  All healthy ingredients will help you get full faster and stay full too!  Enjoy fresh berries with it.

Total Time: 27 min.
Prep Time: 15 min.
Cooking Time: 12 min.
Yield: 8 servings

Ingredients:
2 large eggs, lightly beaten
3 Tbsp. coconut oil, melted
2 cups low-fat buttermilk
2 tsp. baking soda
½ cup wheat germ
½ tsp. fine sea salt
1½ cups whole wheat pastry flour
1¼ cups fresh blueberries (reserve ¼ cup for garnish)
Nonstick cooking spray

 

 

Preparation:
1. Combine eggs, oil, and buttermilk in a medium bowl; whisk to blend.
2. Combine baking soda, wheat germ, salt, and flour in a medium bowl; mix well.
3. Add flour mixture to egg mixture; mix until just blended.
4. Fold in 1 cup blueberries; mix until just blended.
5. Heat a large nonstick skillet lightly coated with spray over medium-high heat. Ladle ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles cover the top. Flip; cook for an additional minute, or until golden brown. Repeat with remaining batter.
6. Garnish pancakes evenly with ¼ cup blueberries.

 

 

Healthy Recipe - Pancakes for Breakfast
 
Prep time
Cook time
Total time
 
Enjoy pancakes for breakfast without guilt!  All healthy ingredients will help you get full faster and stay full too!  Enjoy fresh berries with it.
Author:
Recipe type: Breakfast
Serves: 8
Ingredients
  • 2 large eggs, lightly beaten
  • 3 Tbsp. coconut oil, melted
  • 2 cups low-fat buttermilk
  • 2 tsp. baking soda
  • ½ cup wheat germ
  • ½ tsp. fine sea salt
  • 1½ cups whole wheat pastry flour
  • 1¼ cups fresh blueberries (reserve ¼ cup for garnish)
  • Nonstick cooking spray
Instructions
  1. Preparation:
  2. Combine eggs, oil, and buttermilk in a medium bowl; whisk to blend.
  3. Combine baking soda, wheat germ, salt, and flour in a medium bowl; mix well.
  4. Add flour mixture to egg mixture; mix until just blended.
  5. Fold in 1 cup blueberries; mix until just blended.
  6. Heat a large nonstick skillet lightly coated with spray over medium-high heat. Ladle ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles cover the top. Flip; cook for an additional minute, or until golden brown. Repeat with remaining batter.
  7. Garnish pancakes evenly with ¼ cup blueberries.

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