Blueberry Corn Pancakes

30 minutes Prep: 20 minutes Cook: 10 minutes

375 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1 1/2	cups	cornmeal	yellow
1	teaspoon	baking soda
1/4	cup	whole wheat flour
1	teaspoon	salt
2	tablespoons	honey
2	tablespoons	safflower oil	or corn oil
2	cups	buttermilk
1	each	egg	lightly beaten
1 1/2	cups	blueberries

Directions

Combine the flour, cornmeal, baking soda and salt in a medium bowl.

Reserve. Combine the wet ingredients.

Stir well and quickly mix into dry ingredients.

Let stand for 10 minutes to soften cornmeal.

Gently stir in the blueberries.

Lightly grease a preheated skillet.

Allow about 1/4 cup batter for each pancake.

Cook until bubbly, turn and cook on other side until golden brown.

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Nutrition Facts

Serving Size 261g

Amount per Serving

Calories 375 26% of calories from fat

	% Daily Value*
Total Fat 11.0g	16%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 51mg	17%
Sodium 888mg	37%
Total Carbohydrate 63.0g	21%
Dietary Fiber 6.0g	22%
Sugars 20.0g
Protein 11.0g	21%

Vitamin A	4%		Vitamin C	11%
Calcium	16%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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