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Ingredientes
- 1 c. Whole-wheat flour
- 1/2 c. Yellow cornmeal, preferably stone-grnd
- 3 Tbsp. Powdered buttermilk
- 2 Tbsp. Powdered egg whites
- 1 1/2 Tbsp. Granulated sugar
- 1 1/2 tsp Baking pwdr
- 3/4 tsp Baking soda
- 1/2 tsp Grnd cinnamon
- 1/2 tsp Salt
- 1/2 c. Dry blueberries
- 1/3 c. Finely minced almonds
- 1 Tbsp. Canola oil, plus more for greasing skillet Maple syrup (optional)
- 1 3/4 c. Water
Direcciones
- At Home: 1. In an airtight plastic bag, combine flour, cornmeal, powdered buttermilk, powdered egg whites, sugar, baking pwdr, baking soda, cinnamon, salt, blueberries and almonds. Rub in 1 Tbsp. oil. Seal bag.
- 2. Pour additional oil and syrup, if using, into small plastic bottles.
- Pack bottles and a paper towel for greasing skillet in a small airtight plastic bag.
- At Camp: 1. Pour water directly into bag of pancake mix and mix well. Let stand for 15 min.
- 2. Oil a nonstick skillet and heat over medium heat. Working in batches, spoon in about 3 Tbsp. of batter for each pancake. Cook till pancakes are browned on the bottom and bubbling on top. Turn and cook till other side is browned. Serve with maple syrup, if you like.
- TRAIL SNACK TIP: Cook any leftover batter-it makes cleanup easier and the pancakes can be packed for snacking later. Try them spread with a little
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 4 servings | |
| Calories 174 | |
| Calories from Fat 50 | 29% |
| Total Fat 5.78g | 7% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.02g | |
| Cholesterol 3mg | 1% |
| Sodium 1042mg | 43% |
| Potassium 158mg | 5% |
| Total Carbs 26.39g | 7% |
| Dietary Fiber 1.8g | 6% |
| Sugars 9.37g | 6% |
| Protein 4.76g | 8% |
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