Healthy Blueberry Cornmeal Pancakes

Delicious blueberry pancakes with the unique texture that cornmeal adds. A great new breakfast recipe!

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1 1⁄4 cups flour
• 1  cup yellow cornmeal or 1  cup white cornmeal
• 1 1⁄2 teaspoons baking soda
• 1  teaspoon baking powder
• 1  pinch salt
• 2 1⁄4 cups buttermilk
• 2  eggs, separated, plus
• 1  egg white
• 3  tablespoons dark brown sugar
• 2  cups fresh blueberries or 2  cups unsweetened frozen blueberries, thawed
• 1  tablespoon  vegetable oil

Directions

1. In a small bowl, stir together the flour, cornmeal, baking soda, baking powder and salt; set aside.
2. In a large bowl, whisk together the buttermilk, egg yolks and sugar, set aside.
3. In another large bowl, using an electric mixer, beat the egg whites until stiff peaks form.
4. Add the dry ingredients to the buttermilk mixture and stir until blended, then gently fold in the egg whites.
5. Stir in the blueberries.
6. Heat 1/2 teaspoons of oil in a large nonstick skillet over medium heat.
7. Using 1/4 cup of batter for each pancake, make 4 pancakes, cooking them about 4 minutes on each side or until golden brown.
8. Make 5 more batches of pancakes in the same fasion, adding 1/2 teaspoons of oil to the skillet before cooking each batch.