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| INGREDIENTS |
| 1⅓ cups |
unbleached flour |
| ⅔ cup |
whole-wheat pastry flour |
| ¼ cup |
yellow cornmeal |
| ½ cup |
rolled oats (ground fine in food processor or blender) |
| 1 tsp. |
baking soda |
| 2 tsp. |
baking powder |
| ½ tsp. |
salt (optional) |
| ¼ cup |
sugar |
| 2 |
eggs |
| 2 tbsp. |
peanut or safflower oil |
| 1½ cups |
low-fat buttermilk |
| 2 cups |
blueberries (fresh or frozen) |
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| RECIPE |
- In a large mixing bowl, combine all dry ingredients.
- In a separate bowl, whisk egg and oil together. Stir in buttermilk.
- Gently stir together liquid and dry ingredients. Do not over mix or it will make the pancakes tough. Add more buttermilk to thin batter as necessary.
- Fold blueberries into batter.
- Preheat griddle or electric skillet to 325-350°F.
- Pour ¼ cup of batter onto lightly greased pre-heated griddle. Turn pancakes when bubbles form. Cook until golden brown.
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| SERVING SUGGESTION |
SERVING SIZE:
2 pancakes
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
270 |
|
| Total Fat |
7 g |
|
| Sodium |
500 mg |
|
| Total Carbohydrates |
47 g |
|
| Fiber |
4 g |
|
| Protein |
7 g |
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