Recipe - Blueberry-Almond Pancake Mix Jb

1 cup Wholewheat flour
One half cup Yellow cornmeal, preferably
stoneground
3 tablespoon Powdered buttermilk
2 tablespoon Powdered egg whites
1 One half tablespoon Granulated sugar
1 One half teaspoon Baking powder
Three fourths teaspoon Baking soda
One half teaspoon Ground cinnamon
One half teaspoon Salt
One half cup Dried blueberries
1/3 cup Finely chopped almonds
1 tablespoon Canola oil, plus more for
greasing skillet
Maple syrup (optional)
1 Three fourths cup 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 are browned on the bottom and bubbling on top. Turn and cook until
other side is browned. Serve with maple syrup, if desired.

TRAIL SNACK TIP: Cook any leftover batterit makes cleanup easier and the
pancakes can be packed for snacking later. Try them spread with a little
peanut butter. 320 Cal, 11 G Pro; 11.0 G Fat, 49 G Carb, 610 MG Sod, 4 MG
Chol, 8.0 G Fiber

Reprinted from Eating Well Magazine website.
Posted to MMRecipes Digest V4 #287 by Julie Bertholf
jewel1@ix.netcom.com on Nov 03, 1997