Banana Blueberry Pancakes

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Ingredients

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg lightly beaten
• 1-1/4 cups fat-free milk
• 3 medium ripe bananas mashed
• 1 teaspoon vanilla extract
• 1-1/2 cups fresh or frozen blueberries
• Maple syrup optional

Directions

In a large bowl, combine the flours, sugar, baking powder and salt. Combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup if desired. Yield: 14 pancakes. Editor's Note: If using frozen blueberries, do not thaw.

Nutrition Facts: 2 pancakes (calculated without syrup) equals 195 calories, 2 g fat (trace saturated fat), 31 mg cholesterol, 317 mg sodium, 41 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit.

Blueberry Orange Scones

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• 8 Servings
• Prep/Total Time: 30 min.

Ingredients:

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 2 teaspoons grated orange peel
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1/4 cup cold butter
• 1/2 cup buttermilk
• 1/4 cup orange juice
• 1/2 cup fresh or frozen unsweetened blueberries

Directions:

In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and orange juice just until moistened. Gently fold in blueberries.

Turn onto a floured surface; gently knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a baking sheet coated with cooking spray. Bake at 425° for 10-12 minutes or until golden brown. Serve warm. Yield: 8 scones.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts: 1 scone equals 198 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 509 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Source: http://www.tasteofhome.com/recipes/Blueberry-Orange-Scones