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Blueberry-Almond Pancake Mix

  • 4servings
  • 30minutes
  • 397calories

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Source: beta.eatingwell.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, E
MineralsSelenium, Copper, Natrium, Fluorine, Chromium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup whole-wheat flour

  2. 1/2 cup yellow cornmeal, preferably stone-ground

  3. 3 tablespoons powdered buttermilk

  4. 2 tablespoons powdered egg whites

  5. 1 1/2 tablespoons sugar

  6. 1 1/2 teaspoons baking powder

  7. 3/4 teaspoon baking soda

  8. 1/2 teaspoon ground cinnamon

  9. 1/2 teaspoon salt

  10. 1/2 cup dried blueberries

  11. 1/3 cup finely chopped almonds

  12. 1 tablespoon canola oil, plus more for greasing skillet

  13. Maple syrup,

  14. 1 3/4 cups water

  15. Ingredients to Kick-Start Your Metabolism

  16. Low-Calorie Pancake Recipes & Low-Calorie Waffle Recipes

Instructions Jump to Ingredients ↑

  1. At home: Combine flour, cornmeal, powdered buttermilk, powdered egg whites, sugar, baking powder, baking soda, cinnamon, salt, blueberries and almonds in a sealable plastic bag. Rub in 1 tablespoon oil. Seal bag.

  2. Pour additional oil and syrup, if using, into small plastic bottles. Pack bottles and a paper towel for greasing skillet in a small airtight plastic bag.

  3. At camp: Pour water directly into the bag of pancake mix and mix well. Let stand for 15 minutes.

  4. Oil a nonstick skillet and heat over medium heat. Working in batches, spoon in about 3 tablespoons of batter for each pancake. Cook until the pancakes are browned on the bottom and bubbling on top. Turn and cook until other side is browned. Serve with maple syrup, if desired.

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