Recipe Rumble

Whole Wheat Blueberry Pancakes
Recipe Rumble

Ingredients:
2/3 cup all-purpose flour
1/3 cup whole wheat flour
1-1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup Saco Buttermilk Blend
1 tablespoon granulated sugar
2 tablespoons orange juice concentrate, thawed
1/4 cup fat-free egg substitute
1 cup fresh or frozen blueberries

Directions:
In a medium mixing bowl combine flours, baking powder, cinnamon, nutmeg, salt, buttermilk blend and sugar. In a small mixing bowl combine the water, orange juice and egg substitute; stir into the dry ingredients just until moistened. Heat skillet or griddle until a drop of water dances on it, then lightly grease with olive oil. Drop two to three tablespoons of batter for each pancake onto skillet. When small bubbles break the surface, scatter blueberries (8 to 10 per pancake) onto pancakes. Turn pancakes over and cook for on minute, or until bottom is lightly browned. Serve immediately. Recipe makes about nine, 4-inch pancakes.

Nutritional information per pancake:
Calories: 88
Fat: 1gm
Cholesterol: 2mg
Sodium: 119mg
Carbohydrate: 17g
Protein: 4gm
Fiber: 1gm