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Blueberry Corn Pancakes

 

Blueberry Corn Pancakes recipe
18

Yield

6

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free, High Fiber
 

Ingredients

1 ½ cups cornmeal
yellow
1 teaspoon baking soda
¼ cup whole-wheat flour
1 teaspoon salt
2 tablespoons honey
2 tablespoons safflower oil
2 cups buttermilk
1 each eggs
lightly beaten
1 ½ 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 ¼ cup batter for each pancake.

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

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 37526% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 888mg 37%
Total Carbohydrate 21g 21%
Dietary Fiber 6g 22%
Sugars g
Protein 21g
Vitamin A 4% Vitamin C 11%
Calcium 16% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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