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