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* Exported from MasterCook *

                            Blueberry Pancakes

Recipe By     : Susan Voisin
Serving Size  : 3     Preparation Time :0:00
Categories    : Breakfasts                      Fatfree

Amount  Measure       Ingredient -- Preparation Method
--------       ------------        --------------------------------
  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.

Yield:
  "11 pancakes"

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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


Nutr. Assoc. : 0 0 0 0 0 0 0 0