Source: dLife

Moist pancakes with almonds and fresh blueberries.

Servings

0.5 cup Flour, all purpose, unbleached, enriched
0.75 cup whole wheat flour
0.33 oz unsweetened apple juice frozen concentrate (or 2 tsp)
2 tsp low sodium 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

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.