Almond and Blueberry Pancakes

Source: dLife

Moist pancakes with almonds and fresh blueberries.

Nutrition Facts
Makes 4 servings
Amount Per Serving
Calories	210.2
Total Carbs	39.4g
Dietary Fiber	4g
Sugars	9.5g
Total Fat	2.2g
Saturated Fat	0.6g
Unsaturated Fat	1.6g
Potassium	0mg
Protein	10.7g
Sodium	232.5mg
Dietary Exchanges Fat , Fruit 1/2, Milk 1/4, Starch 1 1/2, Very Lean Meat 1/2
See the Detailed Nutritional Analysis
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0.5 cup Flour, all purpose, unbleached, enriched
0.75 cup whole wheat flour
0.33 oz Juice, apple, unsweetened, frozen concentrate, 6 fl ounce can (or 2 tsp)
2 tsp baking powder
0.25 tsp salt
1.5 tsp unsweetened applesauce
1.25 cup lowfat milk
0.12 tsp almond extract
3 egg whites
0.75 cup Blueberries, fresh
1 tbsp slivered almonds , crushed
1 cooking spray, for baking  (Pam)

1 In a bowl, mix together the all-purpose flour, whole wheat flour, apple juice concentrate, baking powder, and salt.
2 In a separate bowl, mix the applesauce, milk, almond extract, egg whites, blueberries, and almonds. Add the flour combination. Blend until the batter is smooth.
3 Spray a large skillet with the nonstick cooking spray and turn stove to medium heat. Pour 1/4 cup batter on the skillet for each pancake. Turn over once bubbles form on top of the pancakes. Cook each side until golden brown.