- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 2 servings (4 pancakes each)
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 165
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 7 g
- Cholesterol
- 4 mg
- Sodium
- 527 mg
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 2 servings (4 pancakes each)
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 165
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 7 g
- Cholesterol
- 4 mg
- Sodium
- 527 mg
Ingredients
Directions
- Heat griddle or skillet over medium-high heat or to 375degreesF; grease with vegetable oil or shortening. In medium bowl, stir all ingredients except blueberries until blended. Gently stir in blueberries. Pour batter by slightly less than 1/4 cupfuls into heart shapes onto hot griddle. Cook until bubbles break on surface. Turn; cook until golden.
