High Carb Blueberry Pancakes

Prep Time: 10 mins

Cook Time: 15 mins

Servings: 4



1 1/2 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 large egg

2 tablespoons unsalted butter, melted

1 cup fresh blueberries



In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, egg, and melted butter.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Be careful not to overmix; a few lumps are okay. Gently fold in the fresh blueberries.

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.

Pour 1/4 cup of batter onto the skillet for each pancake.

Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes or until golden brown.

Repeat with the remaining batter. Serve the blueberry pancakes warm with maple syrup or your favorite toppings.

Nutritional Value (Amount per Serving): Calories: 328; Protein: 8.08; Fat: 7.65; Carbs: 56.95