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Blueberry cornmeal pancakes

Recipe Information

Description:
Blueberry cornmeal pancakes is a delicious American recipe usually served as a main dish. It requires about 10 minutes of prep time and about 15 minutes of cooking time for a combined total time of 25 minutes. The overall cooking skill level is considered easy. This recipe will yield 6 servings if prepared as directed.
Servings 6
Preparation Time 10 Minutes
Cook Time 15 Minutes
Total Time 25 Minutes
Difficulty Easy
Main Ingredient Blueberries; Soy Milk; Cornmeal
Category Fruit; Dairy; Rice & Grains
Meal Breakfast; Brunch
Type Main Dish; Side Dish
Cuisine American
Cook Method Stove Top
Diet

Ingredients

  • 1 cup soy milk

  • 1/2 cup water

  • 1 cup whole wheat flour

  • 1/2 cup stone ground cornmeal

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup fresh blueberries

  • 2 tablespoons vegetable oil

Directions

  • Preheat oven to 200 degrees F.

  • Combine the soy milk and water in a small bowl. In a large bowl, mix the wheat flour, cornmeal, baking soda, baking powder, and salt. Add the soy milk mixture and stir until just combined. Fold the blueberries into the batter and let sit for five minutes.

  • Heat a lightly oiled skillet or griddle over medium heat. When the griddle is hot, pour pools of batter in 1/4-cup portions and cook until the pancakes bubble in the center and appear slightly dry around the edges. Flip the pancakes and continue cooking until lightly browned.

  • Transfer cooked pancakes onto baking sheet in oven to keep warm while remainder of batter is cooked.

Nutrition (per serving)

  • Calories: 181 cal

  • Total fat: 6g

  • Saturated fat: <1g

  • Cholesterol: 0mg

  • Sodium: 308mg

  • Potassium: 177mg

  • Carbohydrate: 29g

  • Fiber: 4g

  • Protein: 5g