Healthy Blueberry Cornmeal Pancakes
Delicious blueberry pancakes with the unique texture that cornmeal adds. A great new breakfast recipe!
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INGREDIENTS
Nutrition- 1 1⁄4cups flour
- 1
- 1 1⁄2teaspoons baking soda
- 1teaspoon baking powder
- 1pinch salt
- 2 1⁄4cups buttermilk
- 2
- 1egg white
- 3tablespoons dark brown sugar
- 2
- 1tablespoon vegetable oil
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DIRECTIONS
- In a small bowl, stir together the flour, cornmeal, baking soda, baking powder and salt; set aside.
- In a large bowl, whisk together the buttermilk, egg yolks and sugar, set aside.
- In another large bowl, using an electric mixer, beat the egg whites until stiff peaks form.
- Add the dry ingredients to the buttermilk mixture and stir until blended, then gently fold in the egg whites.
- Stir in the blueberries.
- Heat 1/2 teaspoons of oil in a large nonstick skillet over medium heat.
- Using 1/4 cup of batter for each pancake, make 4 pancakes, cooking them about 4 minutes on each side or until golden brown.
- Make 5 more batches of pancakes in the same fasion, adding 1/2 teaspoons of oil to the skillet before cooking each batch.
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