Blueberry Pancakes
Recipe By
: Susan Voisin
Serving Size : 3
1 1/4 cups
flour -- (combination of whole wheat pastry flour and unbleached white)
1 tablespoon
sugar
2 teaspoons
baking powder
3/4 teaspoon
salt
1
cup soy milk
1/2 tablespoon egg replacer --
mixed with
2 tablespoons water
2/3 cup
blueberries
In a large bowl, mix flour, sugar, baking powder, and salt. Add milk and
egg replacer and stir just until flour is moistened. Set aside for 5
minutes until the skillet is heated and stir in blueberries right before
pouring.
Heat non-stick skillet over medium heat; spray lightly with non-stick spray, if
necessary. Pour batter by scant 1/4 cupfuls onto hot griddle, making a few
pancakes at a time. Cook until tops are bubbly and bubbles burst; edges
will look dry. With pancake turner, turn and cook until undersides are
golden. Place on warm platter; keep warm.
Repeat until all batter is used, spraying with more non-stick coating, if
necessary. Serve pancakes with syrup or other topping as desired.
Yield:
"11 pancakes"
- - - - - - - - - - - - - - - - - - -
Per serving: 252 Calories (kcal); 2g Total Fat; (7% calories from fat); 8g
Protein; 51g Carbohydrate; 0mg Cholesterol; 871mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0
Fat; 1/2 Other Carbohydrates
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