Here’s a delicious twist on an old favorite. This recipe includes whole grain and low fat ingredients for health and calorie conscious eaters. This recipe is also animal product free for those vegan and vegetarians interested in trying out this recipe. Try these pancakes with blueberry jam or warmed maple syrup. Try some tasty optional ingredients such as 1 tsp of vanilla extract added to the batter for added flavor.
Ingredients:
1 cup soy milk
½ cup water
1 cup whole wheat flour
½ cup stone ground corn meal
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup fresh blueberries
2 tablespoons vegetable oil
Directions:
1.Preheat oven to 200 degrees (95 degrees Celsius)
2.Combine the soy milk and water in a small bowl
3.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 five minutes.
4.Lightly oil a skillet or griddle and heat over medium heat.
5.Pour approximately ¼ 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 with warmed syrup or jam.
Nutritional Information:
Servings per recipe: 6
Amount per serving
Calories: 159
Cholesterol: 0mg
Total Fat: 5.4g
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