Blueberry-Cashew Pancakes Recipe - Cooking Index
Blueberry-Cashew Pancakes Recipe - Cooking Index
| Pancakes | ||
| 2/3 cup | 41g / 1.4oz | All-purpose flour |
| 1/2 cup | 31g / 1.1oz | Whole-wheat flour |
| 1 tablespoon | 15ml | Sugar |
| 1 teaspoon | 5ml | Double-acting baking powder |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 1/4 cups | 296ml | Low-fat (1%) buttermilk |
| 1/3 cup | 65g / 2.3oz | Fat-free egg substitute |
| 1 cup | 237ml | Fresh or frozen blueberries |
| 1/2 cup | 118ml | Unsalted dry-roasted cashews - halved |
| Topping | ||
| 1/4 teaspoon | 1.3ml | Cornstarch |
| 1 cup | 237ml | Fresh or frozen blueberries |
| 2 teaspoons | 10ml | Sugar |
| 1/2 teaspoon | 2.5ml | Fresh lemon juice |
To prepare the pancakes, in a medium bowl, combine the flours, the sugar, baking powder and salt. Add the buttermilk and egg substitute; stir until just blended. Stir in the blueberries and cashews.
Spray a large nonstick skillet or griddle with nonstick cooking spray; heat. Spoon the batter, 1/4 cup at a time, into the skillet, making 4 pancakes. Cook about 2 minutes on each side. Remove the pancakes and keep warm. Repeat with the remaining batter, making 16 pancakes.
Meanwhile, to prepare the topping, in a small saucepan, blend the cornstarch with 2 1/2 tablespoons water. Stir in the blueberries, sugar and lemon juice; cook until the mixture boils and thickens, about 3 minutes.
Arrange 4 pancakes on each of 4 warm plates. Top each portion with 2 tablespoons of the warm sauce.
This recipe yields 4 servings.
Per Serving: 342 Calories, 10 g Total Fat, 2 g Saturated Fat, 5 mg Cholesterol, 408 mg Sodium, 53 g Total Carbohydrate, 5 g Dietary Fiber, 12 g Protein, 205 mg Calcium.
Serving Provides: 2 Breads, 1 Fruit/Vegetable, 1 Protein/Milk, 1 Fat.
Points Per Serving: 7.
Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers
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