1 1/4 c Whole wheat flour
1 1/4 c All-purpose flour
2 tb Baking powder
2 tb Sugar (or 1 Tbs. sugar+1 1/2
-pkg. Sweet ‘ Low)
8 oz Egg Beaters 99% egg
-substitute, (1 cup)
1 3/4 c Skim milk
1 c Frozen blueberries, thawed
2 tb Liquid Butter Buds
Blend flours, baking powder, and sugar; stir in Egg Beaters, milk,
blueberries, and liquid Butter Buds until just blended. (Batter will be
lumpy.) On a preheated griddle sprayed with a non-fat cooking spray, pour a
scant 1/4 cup batter for each pancake. Cook over medium heat until surface
is bubbly and bottom is lightly browned. Turn and cook until done. Remove
and keep warm. Serve with « light » syrup and liquid Butter Buds. You can
also top these with a dollop of Dream Whip for an extra special treat.
Yields: 20 pancakes
Per Serving: (All Sugar) Calories: 77 Fat: 0.4 g Cholesterol: 0 mg Fiber: 1
g Protein: 4 g Carbohydrate: 15 g Sodium: 129 mg 5% Calories from Fat
Per Serving: (1/2 Sweet ‘N Low) Calories: 75 Carbohydrate: 14.5 g
NOTES : This recipe does not state what one serving equals. I assume it is
one pancake.
Yields
1 Servings