Almond and Blueberry Pancakes*

Moist pancakes with almonds and fresh blueberries. Diabetic friendly.*









Ingredients
1/2 cup white whole wheat flour
3/4 cup whole wheat flour
1/2 oz frozen apple juice concentrate (2 tsp)
2 tsp baking powder
1/4 tsp salt
1 1/2 tsp unsweetened applesauce
1 1/4 cup whole milk
1/8 tsp almond extract
3 egg whites
3/4 cup fresh blueberries
1 tbsp slivered almonds , crushed
1 cooking spray

1 In large mixing bowl, blend all-purpose flour, whole wheat flour, apple juice concentrate, baking powder, and salt.
2 In separate bowl, mix applesauce, milk, almond extract, egg whites, blueberries, and almonds.
3 Add flour mix and blend until batter is smooth.
4 Coat large skillet with cooking spray and heat to medium. Using quarter cup measure, spoon batter into skillet for each pancake.
5 Flip pancakes once bubbles form on top. Cook each side until golden brown.

Nutrition Facts
Makes 8 servings
Amount Per Serving
Calories 113.8
Total Carbs 18.9 g
Dietary Fiber 2.7 g
Sugars 4.4 g
Total Fat 1.8 g
Saturated Fat 0.8 g
Unsaturated Fat 0.9 g
Potassium 78.3 mg
Protein 5.3 g
Sodium 251.3 mg
Dietary Exchanges 1
Starch, 1/4 Very Lean Meat