Low Fat Blueberry-almond Pancake Mix Recipe

Ingredients

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

Method

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

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