| BETTER BLUEBERRY PANCAKES |
| Ingredients: |
| ½ | cup reduced-fat buttermilk | ||
| ½ | cup whole grain oat flour | ||
| 1 | large egg white, lightly beaten | ||
| ½ | teaspoon baking soda | ||
| ¼ | teaspoon vanilla extract | ||
| ¼ | teaspoon salt | ||
| ½ | cup fresh or frozen (not thawed) blueberries | ||
Sugar-free, low-calorie pancake syrup (optional) Instructions: In a small mixing bowl, combine the buttermilk, flour, egg white, baking soda, vanilla, and salt. Whisk just until blended. Stir in the blueberries. Let stand for 10 minutes. Heat a large nonstick skillet over medium heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to mist lightly with cooking spray. Return the pan to the heat. Pour the batter in 1/8-cup dollops onto the skillet to form 3 or 4 pancakes. Cook for about 2 minutes, or until bubbles appear on the tops and the bottoms are golden brown. Flip. Cook for about 2 minutes, or until browned on the bottom. Transfer to an oven-proof plate. Cover with aluminum foil. Place in the oven to keep warm. With an oven mitt, briefly remove the pan from the heat to mist lightly with cooking spray. Return the pan to the heat. Repeat the procedure with the remaining batter to make 8 pancakes total. Place 4 pancakes on each of 2 serving plates. Serve immediately with I Can’t Believe It’s Not Butter® Spray and/or syrup or fruit spread, if desired. Makes 2 servings; eight 3” pancakes. Per serving: Each 4-pancake serving has: 140 calories, 8 g protein, 20 g carbohydrates, 3 g fat, <1>
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