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Enjoy this recipe from Healthy, Happy, Homemade Meals.
Submitted by: Eleanor Dionne from Beverly, MA
1 c. all-purpose flour
1 c. cornmeal
2 T. baking powder
1 T. sugar
1 1⁄2 c. orange juice
3 T. canola oil
1 egg, beaten
1 c. blueberries, thawed if frozen
Garnish: fresh blueberries, light maple syrup
In a bowl, mix together flour, cornmeal, baking powder and sugar. Add juice, oil and egg; stir well. Gently fold in blueberries. Heat a lightly greased griddle over medium-high heat. Pour batter onto griddle, making small pancakes. Cook pancakes until bubbles appear around the edges; flip and cook on other side. Garnish as desired. Makes about 24 pancakes, serves 6.
Nutrition Per Serving: 287 calories, 8g fat, 1g sat fat, 31mg cholesterol, 505mg sodium, 48g carbohydrate, 2g fiber, 9g sugars, 5g protein.
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In a bowl, mix together flour, cornmeal, baking powder and sugar. Add juice, oil and egg; stir well. Gently fold in blueberries. Heat a lightly greased griddle over medium-high heat. Pour batter onto griddle, making small pancakes. Cook pancakes until bubbles appear around the edges; flip and cook on other side. Garnish as desired. Makes about 24 pancakes, serves 6.
Nutrition Per Serving: 287 calories, 8g fat, 1g sat fat, 31mg cholesterol, 505mg sodium, 48g carbohydrate, 2g fiber, 9g sugars, 5g protein.
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