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Blueberry-Almond Pancake Mix Jb
4 Servings
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Blueberry-Almond Pancake Mix Jb Ingredients
1 c Whole-
wheat
flour
1/2 ts Ground
cinnamon
1/2 c Yellow
cornmeal
, preferably
1/2 ts
Salt
3 tb Powdered
buttermilk
1/2 c Dried
blueberries
2 tb Powdered
egg
whites
1/3 c Finely chopped
almond
s
1 1/2 tb Granulated
sugar
1 tb
Canola oil
, plus more for
1 1/2 ts
Baking powder
Maple syrup
(optional)
3/4 ts
Baking soda
1 3/4 c Water
Instructions for Blueberry-Almond Pancake Mix Jb
At Home: 1. In an airtight plastic bag, combine flour, cornmeal, powdered buttermilk, powdered egg whites, sugar, baking powder, baking soda, cinnamon, salt, blueberries and almonds. 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. At Camp: 1. Pour water directly into bag of pancake mix and mix well. Let stand for 15 minutes. 2. Oil a nonstick skillet and heat over medium heat. Working in batches, spoon in about 3 tablespoons of batter for each pancake. Cook until pancakes are browned on the bottom and bubbling on top. Turn and cook until other side is browned. Serve with maple syrup, if desired. TRAIL SNACK TIP: Cook any leftover batter--it makes cleanup easier and the pancakes can be packed for snacking later. Try them spread with a little peanut butter. 320 Cal, 11 G Pro; 11.0 G Fat, 49 G Carb, 610 MG Sod, 4 MG Chol, 8.0 G Fiber Reprinted from Eating Well Magazine website. Posted to MM-Recipes Digest V4 #287 by Julie Bertholf
on Nov 03, 1997
Main Ingredient:
Cake
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Almond
Baking Powder
Baking soda
Blueberries
Buttermilk
Canola Oil
Cinnamon
Cornmeal
Egg
Maple Syrup
Salt
Sugar
Wheat
Breakfast
Camping
Pancake
Blueberries
Corn
Blueberries
Butter
Milk
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