kitchenelf
Chef Extraordinaire
Enjoy Fresh Blueberry Pancakes!
Fresh Blueberry Pancakes
1 c flour
1/2 ts baking soda
1 1/2 ts baking powder
1 egg substitute equivalent
1 c low-fat buttermilk
1 tb canola oil
1/2 c fresh blueberries; washed
-and drained
Combine dry ingredients in a medium-sized bowl and set aside.
In a bowl equipped to hold these ingredients combine egg, buttermilk, and oil and mix well. Add mixture to the dry ingredients, stirring until, moistened. Once "just" blended (some lumps are OK) then gently fold in the blueberries.
Coat a griddle or skillet with cooking spray. Pour 2 tablespoons of batter
for each pancake onto hot griddle. Turn the pancakes when tops are covered with tiny bubbles and edges are golden brown.
8 servings/Serving size: 2 4- to 5-inch pancakes
Fresh Blueberry Pancakes
1 c flour
1/2 ts baking soda
1 1/2 ts baking powder
1 egg substitute equivalent
1 c low-fat buttermilk
1 tb canola oil
1/2 c fresh blueberries; washed
-and drained
Combine dry ingredients in a medium-sized bowl and set aside.
In a bowl equipped to hold these ingredients combine egg, buttermilk, and oil and mix well. Add mixture to the dry ingredients, stirring until, moistened. Once "just" blended (some lumps are OK) then gently fold in the blueberries.
Coat a griddle or skillet with cooking spray. Pour 2 tablespoons of batter
for each pancake onto hot griddle. Turn the pancakes when tops are covered with tiny bubbles and edges are golden brown.
8 servings/Serving size: 2 4- to 5-inch pancakes