Roy’s Light Blueberry Cornmeal Pancakes

6 pancakes 2 Better Balance Bites/Blue Points per pancake / 2 for 5 bites / 3 for 7 bites

Calories 120 Fat 1.5g Sat. Fat 0.3g Protein 4g Carbs 25g Fiber 1.2g Sugars 1.6g

Ingredients

· 3/4 cup almond milk, room temperature

· 2 Tbsp plain nonfat Greek yogurt, room temperature

· 2/3 cup cornmeal

· 2 Tbsp unsweetened applesauce

· 1/2 cup flour

· 1 Tbsp sugar replacement

· 1 tsp baking powder

· 1/4 teaspoon baking soda

· 1/4 teaspoon salt

· 1 egg

· Cooking spray

· A heaping 1/3 cup blueberries

Instructions

1. Whisk together the almond milk and yogurt. Set aside 1/4 cup of this “buttermilk” mixture.

2. In a medium bowl or 4-cup measure, whisk together the remaining “buttermilk” (NOT the 1/4 cup!) and cornmeal. Add the applesauce, cover, and microwave 30 seconds, stir, then microwave another 30-45 seconds, until slightly thickened. Set aside, covered, 5 minutes.

3. Whisk the flour, sugar replacement, baking powder, baking soda, and salt in another medium bowl. Beat together the eggs and the remaining 1/4 cup “buttermilk”. Whisk this egg mixture into cornmeal mixture, then whisk this mixture into flour mixture. Set aside to rest for 8-10 minutes.

4. Coat a 12-inch nonstick skillet, griddle, or electric griddle with cooking spray. Set the skillet or griddle over medium heat until hot. If using an electric griddle, set the temperature to 350°F.

5. Using a 1/4-cup measure or scoop, pour pancake batter into the pan or onto the griddles to total 6 pancakes. Do not crowd them! Sprinkle about 1 Tbsp of blueberries onto each pancake. Cook until the edges are set, 2-3 minutes. Flip, and cook until the second side is golden, 1 to 2 minutes more. Serve.