Milk-Free Pancakes - cooking recipe

Ingredients

1 cup white flour
2 tablespoons Splenda Sugar Blend for Baking
1 tablespoon Splenda brown sugar blend
2 1/4 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons butter
3/4 cup water
2 egg whites
1/2 cup frozen blueberries

Preparation

Sift flour, sugar, baking powder, and salt together into medium mixing bowl.
Melt butter in frying pan until melted and pour in a small bowl, add water and egg whites; Mix well.
Mix blueberries with dry ingredients, just before adding the liquids.
Stir liquid mixture into the dry ingredients until it is thoroughly moistened; It is OK if this batter is lumpy.
Cook the pancakes over medium-high heat on the stove-top; Cook pancakes until the tops are bubbly and the bottoms browned; Turn the pancakes over to cook other side (Approxiamtely four minutes per side).