Multi-Grain Blueberry Pancake Mix
This pancake mix, which you can keep on hand in the cupboard, is low
in fat and calories, and a good source of thiamin, riboflavin and
1 cup old-fashioned rolled oats
1 cup soy flour
3/4 cup brown rice flour
1/3 cup cornmeal
2-1/2 teaspoons baking powder
3 tablespoons brown sugar
3/4 teaspoon salt
1/2 cup nonfat dry milk powder
3/4 cup dried blueberries or currants
Preheat oven to 400-degrees. Place oats on baking sheet and toast
seven minutes or until golden brown. Cool to room temperature.
Transfer to food processor and process 20 seconds until coarsely
In large bowl, stir together soy flour, rice flour, cornmeal, baking
powder, sugar, and salt. Add milk powder, blueberries, and oats;
stir to combine.
Store in the refrigerator until ready to use.
*To make eight pancakes, use 2-cups of the mix combined with one
whole egg, two egg whites, 1-cup of cold water, and 1-tablespoons of
olive oil; use a generous ¼-cup of batter per pancake.
Nutritional information per serving:
Total Fat: 17g