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Add a photoServings: 5
Ingredients
- 3/4 c. Whole wheat pastry flour
- 3/4 c. Yellow cornmeal, whole grain
- 1 Tbsp. Sugar
- 1 tsp Baking soda
- 1 3/4 c. Nonfat buttermilk
- 1/4 c. Egg Beaters 99% egg substitute
- 1 1/2 c. Blueberries, fresh or possibly frzn
Directions
- Combine the flour, cornmeal, sugar, and baking soda in a medium-sized bowl, and stir to mix well. Add in the buttermilk and egg substitute, and stir to mix well. Mix in the blueberries (frzn ones can be used without thawing).
- Coat a griddle or possibly large skillet with nonstick cooking spray, and preheat over medium heat till a drop of water sizzles when it hits the heated surface.
- For each pancake, pour 1/4 c. of batter onto the griddle, and spread into a 4" circle. Cook for 1 minute and 30 seconds, or possibly till the top is bubbly and the edges are dry. Turn and cook for an additional minute, or possibly till the second side is golden. As the pancakes are done, transfer them to a serving plate and keep hot in a preheated oven.
- Serve warm, topped with Fast and Easy Fruit Sauce (recipe), honey, or possibly maple syrup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 5 servings | |
| Calories 228 | |
| Calories from Fat 18 | 8% |
| Total Fat 2.07g | 3% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 367mg | 15% |
| Potassium 313mg | 9% |
| Total Carbs 44.76g | 12% |
| Dietary Fiber 4.2g | 14% |
| Sugars 11.38g | 8% |
| Protein 8.85g | 14% |
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