Cornmeal Pancakes
Swap some of the flour in your brunch pancakes for antioxidant-rich cornmeal
Serving Size
1 pancake
Servings
10
Prep Time
6 min
Cook Time
15 min
Ingredients
1 cup
1/3 cup
1 tablespoon
1 1/2 teaspoons
1/4 teaspoon
1/4 teaspoon
1 cup
1 tablespoon
1 tablespoon
coat skillet
Directions
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a large bowl; stir with a whisk. Combine egg and next 3 ingredients in a bowl. Add egg mixture to flour mixture, stirring until well blended.
- Spoon 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered in bubbles and edges look cooked.
Nutrition Information
Sodium | 173 mg |
Saturated fat | 0.9 g |
Protein | 2.8 g |
Fiber | 0.7 g |
Fat | 2 g |
Cholesterol | 24 mg |
Carbs | 17.1 g |
Calories | 99 |
Oxmoor House Healthy Eating Collection, Oxmoor House 2005