|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|
|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.