Whole Wheat Blueberry Pancakes
|Whole wheat flour||1 1⁄4 Cup (20 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||2 Tablespoon|
|Sugar/1 tablespoon sugar plus 1 1/2 packets sweet 'n low||2 Tablespoon|
|Egg beaters||8 Ounce (1 Carton / 1Cup)|
|Skim milk||1 3⁄4 Cup (28 tbs)|
|Frozen blueberries||1 Cup (16 tbs), thawed|
|Liquid butter buds||2 Tablespoon|
Blend flours, baking powder, and sugar; stir in Egg Beaters, milk, blueberries, and liquid Butter Buds until just blended.
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.