Cooking Index - Cooking Recipes & IdeasBlueberry-Cashew Pancakes Recipe - Cooking Index

Blueberry-Cashew Pancakes

Courses: Dessert
Serves: 4 people

Recipe Ingredients

2/3 cup 41g / 1.4ozAll-purpose flour
1/2 cup 31g / 1.1ozWhole-wheat flour
1 tablespoon 15mlSugar
1 teaspoon 5mlDouble-acting baking powder
1/4 teaspoon 1.3mlSalt
1 1/4 cups 296mlLow-fat (1%) buttermilk
1/3 cup 65g / 2.3ozFat-free egg substitute
1 cup 237mlFresh or frozen blueberries
1/2 cup 118mlUnsalted dry-roasted cashews - halved
1/4 teaspoon 1.3mlCornstarch
1 cup 237mlFresh or frozen blueberries
2 teaspoons 10mlSugar
1/2 teaspoon 2.5mlFresh lemon juice

Recipe Instructions

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.

Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers


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