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Food
Blueberry Pancakes

These pancakes are light on the stomach, just what the doctor ordered for the day of chemotherapy or anytime you want to dig into a good breakfast that won't sit like lead in your stomach.

1 cup buttermilk
4 large egg whites
2 tablespoons sugar
1 1/2 tablespoons canola oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup blueberries, fresh or frozen (thawed)

In a large mixing bowl, beat together the buttermilk, egg whites, sugar and oil.

In another mixing bowl, combine the flour, baking powder and baking soda. Add the flour mixture to the buttermilk mixture, blending well. Stir the blueberries in gently.

Coat a nonstick skillet with nonstick cooking spray and heat over medium-high heat. Pour the batter in 1/4-cup portions onto the skillet and cook until brown on both sides and firm to the touch, about 3 minutes per side. Makes 8 to 10 pancakes.

Doc's notes: You can substitute vanilla nutritional energy drink supplement for the buttermilk. Blueberries are a good source of phytochemicals which may help prevent cancer.

Nutritional analysis per serving: 98 calories; 4 grams protein; 16 grams carbohydrate; 2 grams fat; 1 gram dietary fiber; 1 mg cholesterol; 160 mg sodium; diabetic exchanges -- 1 starch.

"Eating Well Through Cancer" by Holly Clegg and Dr. Gerald Miletello

Thursday, August 02, 2001

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