multi grain blueberry pancakes

Name: multi grain blueberry pancakes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 25
Ingredients: Egg whites 8 serving (remove); *Whole Wheat Flour 3.5 cups; Buckwheat .5 cup; Milk nonfat 5 cups; lemon juice 5 Tb; **Flax Seed Meal (ground flax) 4 tbsp; Grandmas country vital wheat gluten 3 TB; Applesauce unsweetened 1.25 cup; Honey .25 cup; Baking Powder 12 tsp; Baking Soda 3 tsp; Banana fresh 1 small; Cinnamon ground 2 tsp; Blueberries frozen (unsweetened) 2 cup

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 25

Ingredients

Egg whites, 8 serving (remove)*Whole Wheat Flour, 3.5 cupsBuckwheat, .5 cup Milk, nonfat, 5 cups lemon juice 5 Tb**Flax Seed Meal (ground flax), 4 tbsp Grandmas country vital wheat gluten, 3 TBApplesauce, unsweetened, 1.25 cup Honey, .25 cup Baking Powder, 12 tsp Baking Soda, 3 tsp Banana, fresh, 1 small Cinnamon, ground, 2 tsp Blueberries, frozen (unsweetened), 2 cup,

Directions

In a large mixing bowl combine all dry ingredients. In a medium bowl, combine milk and lemon juice, set aside. Add applesauce and honey and beaten egg whites to dry ingredients. Preheat griddle. slowly add milk after it's curdled to dry ingredients, mix well. fold in blueberries. Spray griddle with pan spray and pour pancake batter onto the heated surface. About a 1/3 c each pancake. Cook till bubbles form, turn over. Makes about 50, which is about 25 servings. Great with homemade blueberry syrup.

Serving Size: about 25 servings - 2 pancakes a serving

Number of Servings: 25

Recipe submitted by SparkPeople user SPAZWRITER.

Servings Per Recipe: 25

Nutritional Info Amount Per Serving

Calories: 127.3
Total Fat: 1.1 g
Cholesterol: 1.0 mg
Sodium: 429.0 mg
Total Carbs: 25.1 g
Dietary Fiber: 3.4 g
Protein: 6.6 g

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