Funnel Cake With Pancake Mix

Low Fat Blueberry-Almond Pancake Mix

Low Fat Blueberry-Almond Pancake Mix

Ingredients

• 1 cup whole-wheat flour
• 1/2 cup yellow cornmeal, preferably stone-ground
• 3 tablespoons powdered buttermilk
• 2 tablespoons powdered egg whites
• 1 1/2 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup dried blueberries
• 1/3 cup finely chopped almonds
• 1 tablespoon canola oil, plus more for greasing skillet
• maple syrup, optional
• 1 3/4 cups water

Method

AT HOME: 1.

1. In an airtight plastic bag, combine flour, cornmeal, powdered buttermilk, powdered egg whites, sugar, baking powder, baking soda, cinnamon, salt, blueberries and almonds.
2. Rub in 1 tablespoon oil.
3. Seal bag.
4. Pour additional oil and syrup, if using, into small plastic bottles.
5. Pack bottles and a paper towel for greasing skillet in a small airtight plastic bag.

AT CAMP: 1.

1. Pour water directly into bag of pancake mix and mix well.
2. Let stand for 15 minutes.
3. Oil a nonstick skillet and heat over medium heat.
4. Working in batches, spoon in about 3 tablespoons of batter for each pancake.
5. Cook until pancakes