Peach/blueberry pancakes

Yield: 1 Servings

Measure 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)

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

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