Purple Pancakes

Ingredients:


2 cups Bisquick
1 cup milk
2 eggs
1 cup frozen blueberries



Place blueberries into microwave safe container. Microwave for 15-20 seconds or until thawed. Set aside. In medium mixing bowl mix Bisquick, milk, and eggs. Stir in blueberries. (Can drain some of the juice but we like to mix it in to get the purple color.) Pour batter in 1/4 cup increments onto hot greased griddle. Cook until edges are dry. Flip; cook until golden.



Makes about 14 pancakes.




Small batch of eggless pancakes.


1/4 cup applesauce
1/2 cup milk
1 cup Bisquick
1/4 cup frozen blueberries with juice


Prepare like above mixing applesauce with batter instead of eggs. Makes 3 large thick pancakes.

Eggless Banana Pancakes

I found this yummy pancake recipe on the internet and now I don't remember where I printed it from! They are healthy and delicious. They are also good with jam!

• 1 cup all-purpose flour
• 2/3 cup whole wheat flour
• 1/4 tsp salt
• 2 1/2 tsp baking powder
• 2 tsp white sugar
• 1 1/2 cups skim milk
• 2 small ripe bananas, finely chopped

In a large bowl, mix all-purpose flour, whole wheat flour, salt, baking powder and sugar. Stir in milk and bananas just until moistened. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Makes 12 pancakes. 91 calories each.

Pumpkin Pancakes

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1 large egg, lightly beaten
• 1 tbsp canola oil
• 1 cup nonfat milk
• 1/3 cup pure pumpkin

Preparation:

Whisk flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg together in a medium bowl. Combine egg, oil, milk and pumpkin in a small bowl. Stir pumpkin mixture into dry ingredients. Leave to stand for five minutes.

For each pancake, scoop 1/4 cup of batter on to a hot griddle or nonstick skillet sprayed with cooking spray. Turn pancakes when bubbles appear and edges are cooked, after about 2 minutes. Cook for 1 1/2 minutes on second side.

Makes 8-10 pancakes.

Per two pancake serving: Calories 226, Calories from fat 46, Total fat 5g, Cholesterol 53 mg, Sodium 414 mg, Carbohydrate 40 g, Fiber 1.6g, Protein 4.9g.

Recipe courtesy of http//www.lowfatcooking.about.com