- 1/3 cup Carbquik
- 2 teaspoons granular Splenda
- 3/4 teaspoon baking powder
- 1/4 teaspoon nutmeg
- 1 egg
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter, melted
- 1 cup blueberries
Combine dry (first four) ingredients in a bowl. Set aside.
In a small bowl, whisk egg, cream and butter; blend into dry ingredients
and whisk until smooth. Gently fold in blueberries.
Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat
until bubbles pop and stay open, then turn over and cook on the other side until golden.
Makes 6 pancakes. Can be frozen.
APPROXIMATE NUTRITION INFORMATION PER PANCAKE:
72 Calories; 6g Fat; 2g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4g Net Carbs.
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