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Blueberry-Orange Pancakes

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By Betty Crocker Kitchens
Updated Jan 6, 2009
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Blueberries and fresh orange peel partner in delicious fiber-rich pancakes.

Blueberry-Orange Pancakes

  • Prep Time 15 min
  • Total 15 min
  • Servings 4
  • Ingredients 6
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Ingredients

  • 2 cups Fiber One™ Complete pancake mix (from 28.3-oz box)
  • 1 1/3 cups cold water
  • 1/2 cup fresh or frozen blueberries
  • 1 tablespoon grated orange peel
  • 1/2 cup frozen (thawed) reduced-fat whipped topping
  • Additional blueberries and orange peel, if desired

Instructions

  • Step 
    1
    Heat skillet or griddle over medium-high heat or to 375°F. Grease with vegetable oil or shortening.
  • Step 
    2
    In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Gently stir in 1/2 cup blueberries and 1 tablespoon orange peel.
  • Step 
    3
    For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown.
  • Step 
    4
    Serve pancakes topped with whipped topping and additional blueberries and orange peel.

Nutrition

230 Calories
5g Total Fat
6g Protein
40g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
45
Total Fat
5g
7%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
450mg
19%
Potassium
25mg
1%
Total Carbohydrate
40g
13%
Dietary Fiber
5g
22%
Sugars
8g
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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