Blueberry Cornmeal Pancakes Recipe
With blueberry jam or warmed maple syrup, these pancakes are delicious.
Servings Per Recipe: 6 | Calories: 181.2
Ingredients:
- ½ cup water
- ½ cup stone ground cornmeal
- 1 cup whole wheat flour
- 1 cup fresh blueberries
- 2 tablespoons vegetable oil
- ¼ teaspoon salt
- 1 cup soy milk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Directions:
- Preheat the oven to 200 degrees Fahrenheit (95 degrees C).
- Combine the soy milk and water in a small bowl.
- Combine the flour, cornmeal, baking powder, baking soda, and salt in a large mixing basin. Just until mixed, add the soy milk mixture. Allow the batter to settle for 5 minutes after folding in the blueberries.
- Heat a skillet or griddle over medium heat, lightly oiled. Pour 1/4 cup batter onto a hot griddle and cook until the tops of the pancakes are bubbling and the sides are slightly dry. Cook until the pancakes are golden brown on both sides. Place on a baking sheet to keep warm in the oven while you finish the rest of the batter. Serve warm with a dollop of syrup or a dollop of jam.
Nutrition Facts:
| Nutritions | Facts | Calories From Fat | 55 | Fat | 6.1g | Protein | 5.1g | Iron | 1.5mg | Magnesium | 52.3mg | Calcium | 64.1mg | Sugars | 4.2g | Saturated Fat | 0.8g | Vitamin B6 | 0.1mg | Dietary Fiber | 4g | Vitamin A Iu | 37.8IU | Folate | 20.1mcg | Potassium | 176.8mg | Carbohydrates | 28.6g | Thiamin | 0.2mg | Niacin Equivalents | 3mg | Sodium | 308.5mg | Vitamin C | 2.3mg |
|---|
