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.
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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