Preheat a large non-stick pan on medium high heat.
Sift together flour, cornmeal, baking powder and salt. In a separate bowl, combine all other ingredients. Add wet to dry, mix until just combined, then fold in the blueberries. Do not over mix or pancakes will be tough, a couple of lumps is ok.
Spray pan with cooking spray. Use 1/4 cup measuring cup or an ice cream scoop to pour out batter into pan. Cook pancakes until brown on bottom and bubbles form on top, about 4 minutes. Flip pancakes over with a thin spatula and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more oil to the pan as needed.
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|Serving Size: 1 Serving (165g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 60 (24%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 206.8mg||7 %|
|Potassium 198.2mg||5 %|
|Total Carbohydrate 42.8g||13 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 39.2g|
|Protein 6.3g||9 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 254
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