Blueberry Pancakes with Egg Whites & Mozzarella: A Delicious Twist!
A delicious twist on traditional pancakes, these blueberry pancakes are made with egg whites and mozzarella for a lighter, protein-packed breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Grilling
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup egg whites
- 1/2 cup mozzarella cheese, shredded
- 1 cup blueberries
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
Instructions
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- In another bowl, whisk the egg whites and milk together until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the mozzarella cheese and blueberries.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite syrup or toppings.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Feel free to add more fruits or nuts for extra flavor and texture.
- These pancakes can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Blueberry Pancakes, Egg Whites, Mozzarella, Healthy Breakfast