Blueberry Hotcakes Recipe

Summary

CuisineCourse
DishMain Ingredient

Ingredients

 Cornstarch1⁄2 Teaspoon
 Blueberries1 1⁄2 Cup (24 tbs) (Fresh / Frozen)
 Granulated sugar substitute1⁄2 Teaspoon (To Equal 4 Teaspoons Sugar)
 Quick cooking oats1 1⁄2 Ounce
 Buttermilk powder1⁄3 Cup (5.33 tbs)
 All purpose flour3 Tablespoon
 Double acting baking powder1⁄2 Teaspoon
 Baking soda1⁄2 Teaspoon
 Granulated sugar1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Egg substitute1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 768 Calories from Fat 122

% Daily Value*

Total Fat 14 g21.6%

Saturated Fat 3.7 g18.5%

Trans Fat 0 g

Cholesterol 37.1 mg

Sodium 1757.4 mg73.2%

Total Carbohydrates 129 g43%

Dietary Fiber 10.8 g43.3%

Sugars 52.1 g

Protein 37 g74.6%

Vitamin A 6.9% Vitamin C 41.3%

Calcium 88.5% Iron 30.1%

*Based on a 2000 Calorie diet

Directions

1. To prepare blueberry sauce, in small saucepan, combine cornstarch and 1/4 cup cold water until smooth. Add blueberries; cook over medium heat, stirring frequently, until thickened, about 5 minutes. Stir in sugar substitute; set aside.
2. Heat nonstick electric griddle or 2 medium nonstick skillets until hot.
3. In large bowl, combine remaining ingredients until just blended.
4. Drop batter by 1/3-cup measures onto hot griddle, making 6 hotcakes. Cook until
golden brown, about 3 minutes. Carefully turn and cook until other side is golden, about 3 minutes.
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