Healthy Blueberry Cornmeal Pancakes

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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