INGREDIENTS
1 cup fat free milk
1/2 cup water
1 cup whole wheat flour
1/2 cup stone ground cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries
2 tablespoons vegetable oil
DIRECTIONS
1. Preheat oven to 200 degrees F (95 degrees C).
2. In a small bowl combine the soy milk and water.
3. In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Stir in the soy milk mixture just until combined. Fold in the blueberries and let the batter sit for 5 minutes.
4. Lightly oil a skillet or griddle and heat over medium heat. Pour about 1/4 cup of batter onto the hot griddle and cook until pancakes are bubbly on top and edges are slightly dry looking. Turn and cook until pancakes are browned. Transfer to a baking sheet and keep warm in the oven while cooking the remaining batter. Serve warm with syrup or jam.
Yields: 6 Servings
Note: I could only find the points for regular white flour, and it rounded up to 9 points. So I divided by 6. I feel that whole wheat flour might be less points, but not sure. And if you increase the cornmeal and decrease the flour - you could even reduce the points more.
