Dessert: Blueberry-Almond Griddle Cakes

Ingredients

1 cup white whole-wheat flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 tablespoon canola oil
1 large egg
2 cups blueberries
Nonstick cooking spray
1/4 cup maple syrup
4 teaspoons toasted sliced almonds

Instructions

Combine the flour, sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the buttermilk, oil and egg in a medium bowl, and then stir into the flour mixture just until blended. Gently stir in 1 cup of the blueberries. Let the batter stand at room temperature for 10 minutes.
Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Pour the batter into the skillet by scant 1/4 cupfuls. Cook just until bubbles begin to appear at the edges of the pancakes, 2 to 3 minutes. Flip and cook until the pancakes are puffed and browned, about 2 minutes. Repeat with the remaining batter, making a total of 8 pancakes.
Arrange 2 pancakes on each of 4 plates. Top each serving with 1 tablespoon of the syrup and 1 teaspoon of the almonds. Serve with the remaining blueberries.
Per Serving: 267 Cal; 6 g Protein; 5 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 51 g Carb; 3 g Fiber; 22 g Sugar; 154 mg Calcium; 2 mg Iron; 366 mg Sodium; 2 mg Cholesterol

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