Almond and blueberry pancakes

Breakfast 

Moist pancakes with almonds and fresh blueberries.  
  
Time 15 min. 
Servings. 8. 

Nutritional.          

calories: 110

fat: 4g

carb: 20g

protein: 6g               

Ingredients.        

1/2 cup white whole wheat flour

3/4 cup whole wheat flour

1/2 oz frozen apple juice concentrate (2 tsp)

2 tsp baking powder

1/4 tsp salt

1 1/2 tsp unsweetened applesauce

1 1/4 cup lowfat milk

1/8 tsp almond extract

3 egg whites

3/4 cup fresh blueberries

1 tbsp slivered almonds , crushed        

 Preparation.            

 1 In large mixing bowl, blend all-purpose flour, whole wheat flour, apple juice concentrate, baking powder, and salt.

2 In separate bowl, mix applesauce, milk, almond extract, egg whites, blueberries, and almonds.

3 Add flour mix and blend until batter is smooth.

4 Coat large skillet with cooking spray and heat to medium. Using quarter cup measure, spoon batter into skillet for each pancake.

5 Flip pancakes once bubbles form on top. Cook each side until golden brown.     

 s once bubbles form on top. Cook each side until golden brown.