Blueberry-Cornmeal 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.

Yield: 5 servings (serving size: 2 pancakes)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 193
  • Fat: 4.7g
  • Saturated fat: 1.1g
  • Protein: 5.7g
  • Carbohydrate: 32.3g
  • Cholesterol: 46mg
  • Iron: 1.5mg
  • Sodium: 349mg
  • Calories from fat: 22%
  • Fiber: 2.1g
  • Calcium: 117mg

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

  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.
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