Per Serving: 280 calories, 10g fat, calories from fat is 32.1% protein 8g, cholesterol it 59mg, dietary fiber 207g.
In the (vegan substitute version)
Ingredients:
1 cup blueberries
1 cup buttermilk (1 cup of soy milk and 1 teaspoon of Bragg's apple cider vinegar)
3/4 teaspoon baking powder
1/2 teaspoon salt (sea salt)
2 tablespoons of sugar (dry sweetener)
1 egg slightly beaten (egg replacer to equal 1 egg)
2/3 cup of all purpose flour (unbleached flour)
2 tablespoons vegetable oil
1/2 teaspoon baking soda
1/3 cup whole grain flour
Cooking Directions:
Shift first 6 ingredients except blueberries, together in a large bowl. Combine next 3 ingredients in another bowl. Stir buttermilk (1 cup of soy milk and 1 teaspoon of Bragg's apple cider vinegar) mixture into dry ingredients until just combined. Do not over mix.
Heat a heavy nonstick skillet or griddle over medium high heat to 375 degrees F. When hot, lightly brush surface with oil.
Add about 1/3 cup of batter per pancake to skillet. Sprinkle a few blueberries over each round of pancake batter and cook 2-3 minutes, or until small holes appear in batter and bottom is browned. Turn cakes and cook about 1 minute or until browned.
Repeat process until all pancakes are cooked. Serve immediately with desired toppings or keep warm in a 200 degree oven until ready to serve.
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