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Blueberry-Almond Pancake Mix

Categories:
breakfast, mixes, quick breads

1 cup whole-wheat flour
1/2 cup yellow cornmeal
--preferably stone-ground
3 tablespoons powdered buttermilk
2 tablespoons powdered egg whites
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup dried blueberries
1/3 cup finely chopped almonds
1 tablespoon canola oil
--plus more for greasing skillet
maple syrup; optional
1 3/4 cups water

AT HOME:

1. In an airtight plastic bag, combine flour, cornmeal, powdered buttermilk, powdered egg whites, sugar, baking powder, baking soda, cinnamon, salt, blueberries and almonds. Rub in 1 tablespoon oil. Seal bag.

2. Pour additional oil and syrup, if using, into small plastic bottles. Pack bottles and a paper towel for greasing skillet in a small airtight plastic bag.

AT CAMP:

1. Pour water directly into bag of pancake mix and mix well. Let stand for 15 minutes.

2. Oil a nonstick skillet and heat over medium heat. Working in batches, spoon in about 3 tablespoons of batter for each pancake. Cook until pancakes

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Eating Well, July/August 1997

Yield: 4 servings

Preparation Time: 0:00




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