Sugar Low Friday: Blueberry Pancakes

Lynne Kiesling

Sam at Becks & Posh is sponsoring a Sugar Low Friday recipe-fest today. I have flaky blood sugar, so minimizing refined sugars and increasing fiber in the diet is crucial for me, and I’m always looking for ways to satisfy the sweet tooth with more fiber and less sugar (other than whole fresh fruit, the obvious solution).

So here’s my entry: blueberry pancakes. I increase the fiber by using a mix of white flour, white whole wheat flour, soy flour, and ground flax seed meal. I use no sugar, only Splenda. The buttermilk is key for the loft and flavor.

1 egg
0.25 cup (scant) Splenda
1.25 cups buttermilk
0.25 cup canola oil (I use Enova)
0.25-0.5 teaspoon freshly-ground nutmeg
1 teaspoon vanilla extract
pinch salt
1 teaspoon baking powder
1 (scant teaspoon) baking soda

0.5 cup white flour (I use King Arthur’s unbleached)
0.25 cup King Arthur’s white whole wheat flour
0.25 cup soy flour
0.25 cup ground flax seed meal

0.5-0.75 cup frozen blueberries (I use Trader Joe’s wild blueberries)

1. Whisk together egg and Splenda.
2. Add nutmeg, vanilla, and salt.
3. Whisk in canola oil to emulsify.
4. Add buttermilk.
5. Add baking powder and baking soda.
6. Add dry ingredients, combining only until wet.
7. Add blueberries.
8. Cook and serve.

Tagged with: SHF # 15 + Low Sugar