Peach/blueberry pancakes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour (whole wheat is best) |
| 1 | cup | Soy milk (low fat) |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| 1 | tablespoon | Maple syrup |
| 2 | smalls | Ripe peaches -or- (up to 3) |
| 1 | large | Ripe peaches (up to 2) |
Directions
Mix first 6 ingredients and let sit for a couple minutes while you peel and chop peaches. Add peaches and juice to the batter, toss in a ½ cup of blueberries if you happen to have them in the fridge, stir gently.
Makes 6 - 8 medium sized pancakes. Serve with real maple syrup, Yum.
BTW - original pancake recipe is from Lindsay Wagner's Higher Road to Health and called for 1½ cups whole wheat flour and 1 ½ cups soy milk, and no fruit.
Posted to fatfree digest V97 #192 by Jan Gordon <jrg14@...> on Aug 27, 1997