1 c Blueberries
2 tb Sugar
1 1/2 ts Cornstarch
1/4 c Water
1 ts Lemon Juice
1/2 c Whole-Wheat Flour
1/4 c Flour
1 ts Baking Powder
3/4 c Non-Fat Buttermilk
1/4 c Egg Substitute Product
2 tb Honey
Blueberries can be fresh or frozen.
To make blueberry sauce, in a small saucepan, combine blueberries,
sugar and cornstarch. Stir in water and lemon juice. Cook over medium
heat, stirring constantly until mixture and sauce thickens.
Set aside.
To make pancakes, in a medium bowl, combine flours and baking powder.
In a small bowl, combine buttermilk, egg product and honey. Stir buttermilk
mixture into flour, stirring until smooth. Preheat non-stick skillet,
sprayed with vegetable oil spray, over medium heat. Pour batter in skillet
to make six small pancakes. Cook until bubbles break on the surface. Turn
and cook until golden brown. Serve with blueberry sauce. Calories 361 Fat
1g. This recipe came from the Houston Post - By Janice Schindeler.
