Blueberry Cornmeal Pancakes


Hello everyone! Sorry about the mini hiatus, but I have been very busy over the past week. My big brother got married last Saturday and as a member of the bridal party, I was swamped with plans and errands. I want to thank you all for your patience.

In honor of the wedding, I would like to share this recipe for these incredible cornmeal pancakes. They are the perfect “send off” breakfast for a honeymoon bound couple!!

1/3 cup whole grain cornmeal

1/2 cup orange juice

3/4 cup boiling water

1 egg

2 tablespoons sugar

1/2 cup whole wheat pastry flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 tablespoon olive or canola oil

1/2 teaspoon vanilla

3/4 cup fresh (or unthawed frozen) blueberries

Whisk the cornmeal and boiling water together in a large bowl until the cornmeal thickens slightly, then whisk in the orange juice, sugar and egg; set aside.

In a separate bowl, combine the flour, baking powder and baking soda and stir together well. Add the flour mixture to the cornmeal mixture and stir until just combined, then stir in the oil and vanilla.

Spray a large nonstick skillet or griddle with cooking spray and place it over medium heat. Once the skillet is hot, spoon about 3 tablespoons batter per pancake into skillet. Cook for about 2-2 1/2 minutes (or until the edges are bubbly). Flip the pancakes and cook for an additional 1 1/2 – 2 minutes, or until golden brown.

Makes 8 pancakes. Per pancake: 79 calories, 1.5 g total fat, less than 0.5 g saturated fat, 0 g trans fat, 12 g carbohydrates, 2 g fiber, 2 g protein, 72 mg sodium, less than 0.5 g cholesterol.

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