Blueberry Almond Pancake Mix

Serving Size : 4
Ingredients

for prepare Blueberry Almond Pancake Mix

:

Amount	Measure	Ingredient - Preparation Method
1	cup	whole-wheat flour
1/2	cup	yellow cornmeal
preferably stone-ground blueberry almond pancake mix
3	tablespoons	powdered buttermilk
2	tablespoons	powdered egg whites
1 1/2	tablespoons	granulated sugar
1 1/2	teaspoons	baking powder
3/4	teaspoon	baking soda
1/2	teaspoon	ground cinnamon
1/2	teaspoon	salt
1/2	cup	dried blueberries
1/3	cup	finely chopped almonds
1	tablespoon	canola oil
plus more for greasing skillet maple syrup optional blueberry almond pancake mix
1 3/4	cups	water

AT HOME: 1. In an airtight plastic bag, combine flour, cornmeal, powdered buttermilk, powdered egg whites, sugar, baking powder, baking soda, cinnamon, salt, blueberries and almonds. Rub in 1 tablespoon oil. Seal bag. 2. Pour additional oil and syrup, if using, into small plastic bottles. Pack bottles and a paper towel for greasing skillet in a small airtight plastic bag. AT CAMP: 1. Pour water directly into bag of pancake mix and mix well. Let stand for 15 minutes. 2. Oil a nonstick skillet and heat over medium heat. Working in batches, spoon in about 3 tablespoons of batter for each pancake. Cook until pancakes Busted by Gail Shermeyer

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