BETTER BLUEBERRY PANCAKES

Ingredients:

1/2 cup reduced-fat buttermilk
1/2 cup whole grain oat flour
1 large egg white, lightly beaten
1/2 teaspoon baking soda
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup fresh or frozen (not thawed) blueberries

Sugar-free, low-calorie pancake syrup (optional)
100% fruit orange marmalade spread (optional)

Instructions:
Preheat the oven to 200°F.

In a small mixing bowl, combine the buttermilk, flour, egg white, baking soda, vanilla, and salt. Whisk just until blended. Stir in the blueberries. Let stand for 10 minutes.

Heat a large nonstick skillet over medium heat until it is hot enough for a spritz of water to sizzle on it.

With an oven mitt, briefly remove the pan from the heat to mist lightly with cooking spray. Return the pan to the heat. Pour the batter in 1/8-cup dollops onto the skillet to form 3 or 4 pancakes. Cook for about 2 minutes, or until bubbles appear on the tops and the bottoms are golden brown. Flip. Cook for about 2 minutes, or until browned on the bottom.

Transfer to an oven-proof plate. Cover with aluminum foil. Place in the oven to keep warm. With an oven mitt, briefly remove the pan from the heat to mist lightly with cooking spray. Return the pan to the heat. Repeat the procedure with the remaining batter to make 8 pancakes total.

Place 4 pancakes on each of 2 serving plates. Serve immediately with I Can't Believe It's Not Butter® Spray and/or syrup or fruit spread, if desired.

Makes 2 servings; eight 3" pancakes.

Per serving: Each 4-pancake serving has: 140 calories, 8 g protein, 20 g carbohydrates, 3 g fat, <1 g saturated fat, trace polyunsaturated fat, trace monounsaturated fat, 5 mg cholesterol, 3 g fiber, 687 mg sodium.

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ENERGIZING BACON & EGG BREAKFAST BURRITO

Ingredients:

Olive oil cooking spray
3 large egg whites
1 strip nitrate-free turkey bacon, chopped
1/4 cup chopped onion
2 tablespoons seeded, chopped fresh tomatoes
2 tablespoons whole wheat flour, 96% fat-free tortilla (8" diameter)
2 tablespoons (1/2 ounce) finely shredded Cabot® 75% Light Cheddar cheese
2 teaspoons red taco sauce

Instructions
Coat a small microwaveable bowl with cooking spray. Add the egg whites. Set aside.

Set a small nonstick skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat