CNP Blueberry Pancakes


  • 2½ cups CNP Master Mix
  • 1½ cups low-fat milk
  • 1 egg, beaten
  • 1 cup frozen blueberries, thawed
  • Nonstick spray
  • Toppings: fruit, yogurt, peanut butter, honey, syrup, etc. 


  1. Combine CNP Master Mix, milk, and egg. Stir until just combined.
  2. Add blueberries and mix until blueberries are evenly spread throughout the batter.
  3. Coat griddle, skillet, or electric skillet with nonstick spray.
  4. Drop batter by ¼-cup scoops onto hot surface.
  5. Flip when bubbles appear on the surface of the pancakes. Cook until well browned on both sides.
  6. Top with your favorite toppings

Makes 12-14 pancakes

Chicken Blueberry Salad with Grapefruit Vinaigrette


For the salad

  • 2 ½ cups chopped lettuce
  • 1 cup of cooked or canned chicken in chunks or cubes
  • 1 cup fresh blueberries
  • 2 Tablespoons nuts of choice
  • ¼ cup dressing (try the grapefruit vinaigrette in the next column)


  1. Wash hands with warm, soapy water for 20 seconds.
  2. Combine ingredients in a large bowl.
  3. Divide between smaller bowls and serve.

Makes 2-3 servings


For Grapefruit Vinaigrette

  • ½ cup oil
  • ¼ cup grapefruit juice
  • 2 teaspoons vinegar
  • 1-3 teaspoons honey
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Salt and pepper to taste


  1. Wash hands with warm, soapy water for 20 seconds.
  2. Place ingredients in a jar, then seal and shake. Alternatively, mix ingredients in a glass or stainless steel bowl with a fork or whisk.

  3. Place in the refrigerator and let stand 15 minutes or longer to blend flavors.

  4. Use to dress cold or warm salads, marinate meat or vegetables, or pour over vegetables 30 minutes before roasting.

  5. Store extra dressing in the refrigerator and use within 3 days. After 3 days, freeze or discard remaining dressing.


Makes 1 cup

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