1 16-oz box Fearn Brown Rice Baking Mix (usually found in health food stores)
2 cups fresh blueberries washed & drained (Frozen can be substituted. Drain
thoroughly.)
6 eggs
1 cube melted butter
1 cup natural apple sauce (has no added sugar)
1-3 cups water
Combine beaten eggs, apple sauce & melted butter. Add baking mix gradually
stirring until fairly smooth. ( Small lumps will bake out.)
Add water gradually until batter is thin enough to drop on lightly oiled
griddle. Carefully fold in blueberries. Spoon batter onto griddle.
Makes approximately 24 6-inch pancakes.
Use the same recipe for muffins except reduce the amount of water so batter
is thicker. Nuts and raisins may be added. Drop into muffin tin. Bake for 20
minutes at 400 degrees. Will make 2-3 dozen.
