Recipe makes approximately 4 pancakes.
Per Recipe: Calories 249, Protein 37g, Total Fat 3g, Carbohydrates 21g, Fiber 1g.
1/8 Teaspoon Cinnamon
1/4 Cup Egg Whites
1/3 Cup Fresh or Frozen Blueberries
I Cup Water
In a mixing bowl, combine the pudding and pancake mixes; add egg whites, blueberries (thaw first if frozen) and water; stir until combined.
Coat a pan with nonstick cooking spray and place over medium-high heat.
Spoon 1/4 of the batter into pan, cook until slightly browned then flip to cook the other side. Repeat with rest of batter.
Enjoy with Walden Farms Calorie Free Pancake Syrup