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Blue-Beary Harvest Pancakes
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Blue-Beary Harvest Pancakes

35 Min(s)
15 Min(s) Prep
20 Min(s) Cook
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12 servings
Original recipe yields 12 servings
1/2 cup flour
1 Tbsp. baking powder
1/2 tsp. ground cinnamon
1-1/4 cups milk
1/4 cup cholesterol-free egg product
2 Tbsp. margarine or butter
3/4 cup blueberries
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Let's Make It
1
Mix cracker crumbs, flour, baking powder and cinnamon in small bowl; set aside.
2
Beat milk, egg substitute and margarine or butter in medium bowl until well blended. Stir in crumb mixture and 1/2 cup blueberries; let stand 5 minutes.
3
Heat lightly greased griddle or skillet over medium heat. For each pancake, spoon 2 tablespoons batter onto griddle or skillet for bear head; use 1 tablespoon batter to form each ear by overlapping batter for head. Place 3 reserved blueberries on eac h face for eyes and nose.
4
Cook over medium heat 2 to 3 minutes or until surface is bubbly and bottom is lightly browned. Turn and cook until done. Remove and keep warm. Repeat to make a total of 12 pancakes.
5
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 pancakes
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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