1 1/4 c Whole wheat flour 1 c Egg Beaters
1 1/4 c Flour 1 3/4 c Skim milk
2 ea Tb baking powder 1 c Frozen blueberries, thawed**
2 ea Tb sugar* 2 ea Tb liquid Butter Buds
Blend flours, baking powder and sugar; stir in Egg Beaters, milk,
blueberries and liquid Butter Buds. Blend until just blended (Batter
will be lumpy.) On a preheated griddle sprayed with nonstick 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 dolop of Dream Whip for an
wxtra special treat. *or 1 tablespoon sugar and 1 1/2 packets Sweet &
Low **The berries won’t bleed if you use them still frozen Per sugar
serving: 77 cal., 0.4g fat (5%), 0mg chol., 1g fiber, 4g pro., 15g
carb., 129mg sod. Per S&L serving: 75 cal., 14.5g carb. Butter
Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw
2-95.
Yields
20 servings