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Blueberry Hotcakes

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  Cornstarch 1⁄2 Teaspoon
  Blueberries 1 1⁄2 Cup (24 tbs) (Fresh / Frozen)
  Granulated sugar substitute 1⁄2 Teaspoon (To Equal 4 Teaspoons Sugar)
  Quick cooking oats 1 1⁄2 Ounce
  Buttermilk powder 1⁄3 Cup (5.33 tbs)
  All purpose flour 3 Tablespoon
  Double acting baking powder 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Granulated sugar 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Egg substitute 1⁄4 Cup (4 tbs)

1. To prepare blueberry sauce, in small saucepan, combine cornstarch and 1/4 cup cold water until smooth. Add blueberries; cook over medium heat, stirring frequently, until thickened, about 5 minutes. Stir in sugar substitute; set aside.
2. Heat nonstick electric griddle or 2 medium nonstick skillets until hot.
3. In large bowl, combine remaining ingredients until just blended.
4. Drop batter by 1/3-cup measures onto hot griddle, making 6 hotcakes. Cook until
golden brown, about 3 minutes. Carefully turn and cook until other side is golden, about 3 minutes.

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