Healthy Recipe: Blueberry Pancakes with Topping

Ingredients

Topping:

• 1/2 cup sugar
• 1/2 tsp cinnamon
• 2 tbsp cornstarch
• 1 cup cold water
• 4 cups fresh or frozen blueberries

Pancakes:

• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1/4 cup sugar
• 1/2 tsp cinnamon
• 4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup egg substitute
• 1 1/2 cups skim milk
• 1 cup low-fat sour cream
• 2 tbsp oil
• 1/4 cup unsweetened applesauce
• 1 cup fresh or frozen blueberries, thawed and drained
  
  

Directions:

For topping: In a large saucepan, combine sugar, cinnamon and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; cover and keep warm.

For pancakes:

• In a large bowl; combine the flour, sugar, cinnamon, baking powder and salt
• Combine the eggs, milk, sour cream, oil and applesauce 
• Stir into dry ingredients until just moistened. Fold in blueberries.
• Pour batter by 1/4 cupfuls onto a greased hot griddle.
• Turn the pancake when bubbles form on top; cook until the second side is golden brown
• Serve with blueberry topping.
  
   
  Recipe provided by Ascension Borgess hospital staff.