Blueberry Cornmeal Pancakes

Name: Blueberry Cornmeal Pancakes
Prep time: 10 min
Cook time: 15 min
Yield: 6
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

⏱️ Ready in 25 min 🥄 Prep 10 min 🔥 Cook 15 min 👥 6 servings 👁️ 27 views

Blueberry Cornmeal Pancakes is an moderately easy breakfast dish you can prepare in just 25 minutes. Made with 1 cup soy milk, ½ cup water, 1 cup whole wheat flour, ½ cup stone ground cornmeal and 1 teaspoon baking powder, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.

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🔗 Recipe adapted from AllRecipes

#Pancake #Under 1 Hour #Under 30 Minutes #Breakfast

📊 At a Glance

Prep 10 min

Cook 15 min

Serves 6

Difficulty Medium

🛒 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

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 181

% Daily Value*

Total Fat 6.1g 8%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 309mg 13%

Total Carbohydrate 28.6g 10%

Dietary Fiber 4g 14%

Total Sugars 4.2g

Protein 5.1g 10%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat oven to 200 degrees F (95 degrees C).

In a small bowl combine the soy milk and water.

In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt.

Stir in the soy milk mixture just until combined.

Fold in the blueberries and let the batter sit for 5 minutes.

Lightly oil a skillet or griddle and heat over medium heat.

Pour about 1/4 cup of batter onto the hot griddle and cook until pancakes are bubbly on top and edges are slightly dry looking.

Turn and cook until pancakes are browned.

Transfer to a baking sheet and keep warm in the oven while cooking the remaining batter.

Serve warm with syrup or jam.