Ingredients

The following ingredients have 6 Servings
  • 1-1/4 cups all-purpose flour
  • 1 tablespoon Truvia Baking Blend
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 tablespoons unsalted butter, divided
  • 1-1/4 cups low-fat buttermilk
  • 2 large eggs, separated
  • 1-1/2 cups fresh blueberries
  • Maple syrup, fresh blueberries (or other fruit), non-fat Greek yogurt, light whipped topping, powdered sugar, etc.

Instruction

  • Place 10-inch cast iron skillet (or nonstick oven-safe pan) on rack in upper third of oven and heat to 375F degrees.
  • In a large mixing bowl, whisk together the flour, Truvia, baking powder, baking soda and salt.
  • In a small microwavable bowl, melt 2 tablespoons butter in 10-second increments (to prevent burning) until completely melted, about 30 seconds total.
  • In a medium bowl, combine the melted butter with the buttermilk. Separate the two eggs, whisking the yolks into the buttermilk mixture, and the egg whites in separate bowl.
  • Stir the buttermilk mixture into the dry flour mixture with a spatula just until the flour is mostly moistened. Fold in the egg whites just until incorporated, being careful not to overmix.
  • Allow the batter to rest for 10 minutes.
  • Remove the heated skillet from the oven and place the remaining 1 tablespoon butter in the skillet. Coat the bottom and sides of skillet/pan by swirling the butter around.
  • Pour the batter into the prepared skillet/pan and spread evenly.
  • Sprinkle the blueberries over the batter.
  • Bake the pancake until golden, about 20 - 25 minutes.
  • Remove pan/skillet from oven and cool for 1 - 2 minutes before cutting into 6 wedges. Serve with your favorite toppings, if desired.