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.