Blueberry-Cornmeal Pancakes

recipe
Frozen berries can be substituted in this recipe. Just be sure to defrost them first and drain well before adding them to the batter.

Yield:

5 servings (serving size: 2 pancakes)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 193
Fat 4.7 g
Satfat 1.1 g
Protein 5.7 g
Carbohydrate 32.3 g
Cholesterol 46 mg
Iron 1.5 mg
Sodium 349 mg
Caloriesfromfat 22 %
Fiber 2.1 g
Calcium 117 mg

Ingredients

1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup low-fat buttermilk (1%)
1 large egg, lightly beaten
1 tablespoon vegetable oil
1 cup blueberries
Cooking spray

Preparation

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, and next 4 ingredients in a large bowl. Combine buttermilk, egg, and oil; add to flour mixture, stirring until smooth. Gently stir in blueberries.

Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.

Note:

Oxmoor House Healthy Eating Collection

January 2003
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