20: 6%cff; 3 g protein, 20 g carbohydrate, 5 g total fat (1 g saturated), 27 mg cholesterol, 70 mg sodium
0: 1
1: In medium bowl, combine flours, 1 tablespoon sugar, and baking powder
2: In measuring cup combine buttermilk, oil, and egg
3: Mix well
4: Pour liquid ingredients over dry and mix until just combined
5: In separate bowl, combine fruit
6: Add 1 cup fruit to batter
7: 2
8: Heat large nonstick skillet or griddle over medium-high heat
9: Spray with nonstick cooking spray
10: Use 1/4 cup batter for each pancake
11: Spread to flatten
12: Cook 3-4 minutes, until bubbles appear on surface and bottom is brown
13: Turn pancakes and cook 1-2 minutes longer, until golden
14: Serve immediately, or transfer to 200 degree F oven to keep warm
15: 3
16: Combine remaining fruit and sugar or syrup in blender or mini processor
17: Puree until smooth
18: Serve with pancakes
19: Each serving: About 130 calories, 34
21: SOURCE HomeArts' "Making It Healthy -- Breakfast" BY TAMARA HOLT Notes: Work Time: 10 minutes; Total Time: 20 minutes
22: We all know that sprinkling blueberries into traditional pancake batter is a good way to add a little extra flavor and make the pancakes a bit more special
23: But it is also a great way to add nutrition — a small step toward the goal of eating 5 servings of fruit and vegetables per day that's recommended by the National Cancer Institute and the USDA
24: I cram my pancakes with all the fruit they will hold, and even top them with a fruit syrup that replaces the empty calories of classic maple topping
25: And a little whole wheat flour punches up the fiber and vitamin E in the recipe
26: My simplest tip for healthy cooking is to add fruit and vegetables wherever possible, and these pancakes are a perfect example
27: -TH Recipe by: Tamara Holt for HomeArts Posted to MC-Recipe Digest V1 #1006 by KitPATh <phannema@wizard
28: ucr
29: edu> on Jan 12, 1998