Blueberry-almond pancake mix jb

4 Servings

Ingredients

Quantity Ingredient
1 cup Whole-wheat flour
½ cup Yellow cornmeal, preferably stone-ground
3 tablespoons Powdered buttermilk
2 tablespoons Powdered egg whites
1½ tablespoon Granulated sugar
1½ teaspoon Baking powder
¾ teaspoon Baking soda
½ teaspoon Ground cinnamon
½ teaspoon Salt
½ cup Dried blueberries
⅓ cup Finely chopped almonds
1 tablespoon Canola oil, plus more for greasing skillet
Maple syrup (optional)
1¾ cup Water

Directions

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 <jewel1@...> on Nov 03, 1997

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