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| INGREDIENTS |
| 1 cup |
all purpose flour |
| 2 tsp. |
baking powder |
| ¼ tsp. |
baking soda |
| ¼ tsp. |
salt |
| 1 tbsp. |
sugar |
| 1 ⅓ cup |
low fat buttermilk |
| ¼ cup |
liquid egg substitute |
| 1 tbsp. |
vegetable or canola oil |
| ½ cup |
fresh or frozen blueberries (thaw if frozen) |
| |
nonfat cooking spray |
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| RECIPE |
- Whisk together all dry ingredients in large bowl.
- In separate small bowl, whisk together all liquid ingredients. Fold into dry ingredients without over mixing, just until moistened.
- Gently fold in blueberries.
- Lightly coat a griddle or large skillet with cooking spray, heat over medium heat.
- Pour ¼ cup blueberry pancake mix onto skillet.
- Cook until bubbles begin to appear. Turn and cook other side until light brown.
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| SERVING SUGGESTION |
SERVING SIZE:
2 pancakes
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
143 |
|
| Total Fat |
3 g |
|
| Sodium |
227 mg |
|
| Total Carbohydrates |
23 g |
|
| Fiber |
1 g |
|
| Protein |
5 g |
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