| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads, Breakfast, Low-fat |
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Whole wheat flour |
| 1 1/4 |
c |
All-purpose flour |
| 2 |
tb |
Baking powder |
| 2 |
tb |
Sugar (or 1 Tbs. sugar+1 1/2 pkg. Sweet ' Low) |
| 8 |
oz |
Egg Beaters 99% egg substitute, (1 cup) |
| 1 3/4 |
c |
Skim milk |
| 1 |
c |
Frozen blueberries, thawed |
| 2 |
tb |
Liquid Butter Buds¨ |
INSTRUCTIONS
Blend flours, baking powder, and sugar; stir in Egg Beaters, milk,
blueberries, and liquid Butter Buds until just blended. (Batter will be
lumpy.) On a preheated griddle sprayed with a non-fat cooking spray, pour a
scant 1/4 cup batter for each pancake. Cook over medium heat until surface
is bubbly and bottom is lightly browned. Turn and cook until done. Remove
and keep warm. Serve with "light" syrup and liquid Butter Buds. You can
also top these with a dollop of Dream Whip for an extra special treat.
Yields: 20 pancakes
Per Serving: (All Sugar) Calories: 77 Fat: 0.4 g Cholesterol: 0 mg Fiber: 1
g Protein: 4 g Carbohydrate: 15 g Sodium: 129 mg 5% Calories from Fat
Per Serving: (1/2 Sweet 'N Low) Calories: 75 Carbohydrate: 14.5 g
NOTES : This recipe does not state what one serving equals. I assume it is
one pancake.
Recipe by: Butter Busters - Pam Mycoski
Posted to MC-Recipe Digest V1 #456 by Shirley Jordan
<shirleyj@pacificrim.net> on Jan 30, 1997.
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