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Blueberry Pancakes
INGREDIENTS:

1/2 cup buckwheat flour
1/2 cup whole wheat flour
1 tbsp sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup refrigerated or frozen egg product, thawed
1-1/4 cups buttermilk
1 tbsp cooking oil
1/4 tsp vanilla extract
3/4 cup fresh or frozen blueberries, thawed

DIRECTIONS:

1. In a a medium size bowl, stir together buckwheat flour, whole wheat flour, sugar, baking powder, baking soda and salt. Make a well in center of flour mixture; set aside.

2. In a small bowl, beat egg slightly; stir in buttermilk, oil and vanilla. Add buttermilk mixture
all at once to flour mixture. Stir just until combined but still slightly lumpy. Stir in blueberries.

3. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water sprinkled onto griddle dance across the surface. For each pancake, pour a scant 1/4 cup batter onto hot griddle. Spread the batter into a circle that's about 4 inches in diameter.

4. Cook over medium heat until pancakes are brown, turning to cook second side when pancake surfaces are bubbly and edges are slightly dry (1 to 2 minutes per side). Serve immediately or keep warm.

Optional:
Serve with lite pancake syrup if desired. (Syrup is not calculated in nutrition information)

YIELD: 6 Servings
SERVING SIZE: 2 Pancakes per serving.

Weight Watchers PointsPlus = 3 per serving

NYUTRITIONAL INFORMATION:
Calories: 132, Total Fat: 3g, Saturated Fat 1g, Cholesterol: 2mg, Carbohydrates: 22g, Fiber: 3g,
Protein: 6g, Sodium: 244mg
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PointsPlus+ = 3
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