Blueberry-Orange Pancakes

Blueberry-Orange Pancakes

Blueberries and fresh orange peel partner in delicious fiber-rich pancakes.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

4

servings

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
  1. Heat skillet or griddle over medium-high heat or to 375°F. Grease with vegetable oil or shortening.
  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.
  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.
  4. Serve pancakes topped with whipped topping and additional blueberries and orange peel.
Makes 4 servings (3 pancakes each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Each pancake serving boasts 5 grams of fiber, 25% of your daily calcium, plus even more nutrients.
Variation
Try these pancakes with blueberry or maple syrup.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 450mg;
  • Total Carbohydrate 40g
    • (Dietary Fiber 5g,
    • Sugars 8g),
  • Protein 6g;
Percent Daily Value*:
    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 Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.