Ingredients for Healthy Blueberry Cornmeal Pancakes
- 1 ½ cups all-purpose flour
- Yellow Cornmeal
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups buttermilk
- Eggs
- Egg White
- Dark Brown Sugar
- Fresh Blueberries
- Vegetable Oil
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How to Make Healthy Blueberry Cornmeal Pancakes
- In a small bowl, whisk together 1 ½ cups all-purpose flour, ½ cup cornmeal, 2 teaspoons baking soda, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
- In a large bowl, whisk together 1 ½ cups buttermilk, 2 large egg yolks, and ⅓ cup granulated sugar. Set aside.
- In a separate large bowl, using an electric mixer, beat 2 large egg whites until stiff peaks form.
- Gently fold the dry ingredients (from step 1) into the buttermilk mixture (from step 2) until just combined. Then, gently fold in the stiffly beaten egg whites.
- Gently fold in 1 cup fresh or frozen blueberries.
- Heat ½ teaspoon oil in a large nonstick skillet or griddle over medium heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake. Cook for approximately 4 minutes per side, or until golden brown and cooked through. Repeat with remaining batter, adding ½ teaspoon of oil to the skillet between batches as needed.
- Serve immediately with your favorite toppings, such as maple syrup, whipped cream, or fresh fruit.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
64g
Fat
7g
Carbs
17g
