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Blueberry-Cornmeal Pancakes

Prep time 8 mins
Cook time 10 mins
Yield 5 servings (serving size: 2 pancakes)
Frozen berries can be substituted in this recipe. Just be sure to defrost them first and drain well before adding them to the batter.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Healthy Eating Collection