Blueberry Pancakes with Blueberry Syrup
Prep Time: 15 minutes
Cook Time: 20 minutes
1/2 cup whole wheat flour
1/2 cup Food Club All-Purpose Flour
1 Tbs flaxseed meal
2 Tbs Food Club Light Brown Sugar
2 tsp Food Club Baking Powder
1/2 tsp Food Club Salt
1 cup Full Circle Fat Free Milk
2 Tbs butter, melted
1 large egg
1 cup blueberries
In a medium bowl whisk together flours, flax seed, brown sugar, baking power and salt; set aside. In another medium bowl whisk together milk, butter and egg. Mix together flour and milk mixtures; mix well removing any clumps. Fold blueberries into pancake batter.
Heat a skillet and spray with cooking spray. Place 3 tablespoons of batter onto skillet and cook for 1 to 2 minutes, flip and cook for an additional 2 to 3 minutes. Serve pancakes with blueberry syrup.
Nutritional Information: Calories per Serving: 202, Fat: 7 g (3 g Saturated Fat), Cholesterol: 55 mg, Sodium: 304 mg, Carbohydrates: 31 g, Fiber: 2 g, Protein: 6 g
Prep Time: 5 minutes
Cook Time: 10 minutes
1/3 cup Food Club Sugar
1 tsp Food Club Cornstarch
1/4 tsp Food Club Ground Cinnamon
1/3 cup water
2 cups fresh blueberries
1/4 tsp almond extract
2 Tbs Food Club Orange Juice
In a medium saucepan, over medium heat, add sugar, cornstarch, cinnamon and water. Slowly add blueberries; stir constantly for about 2 minutes. Add almond extract and orange juice; mix well. Let sauce cool and pour over pancakes or waffles. If not using immediately, let cool, cover and refrigerate.
Nutritional Information: Calories per Serving: 90, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1 mg, Carbohydrates: 23 g, Fiber: 2 g, Protein: 1 g
© 2011, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.