Healthy Blueberry Cornmeal Pancakes
Start your morning off right with these healthy blueberry cornmeal pancakes, a wholesome twist on a breakfast classic. Made with a nutritious blend of fine yellow cornmeal and whole wheat flour, these pancakes offer a hearty texture that pairs perfectly with bursts of juicy blueberries. Lightly sweetened with honey or maple syrup and infused with a hint of cinnamon, they strike the perfect balance between indulgence and health. Ingredients like unsweetened almond milk and low-fat Greek yogurt add creaminess while keeping things light, making them a fantastic option for a clean, energy-boosting meal. Quick to prepare in just 25 minutes, these pancakes are ideal for busy mornings or relaxed weekend brunches. Serve them warm with a drizzle of syrup and extra blueberries for a dish that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 0.5 cup Fine yellow cornmeal
- 0.5 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Cinnamon (optional)
- 0.75 cup Unsweetened almond milk (or any milk of choice)
- 0.25 cup Plain Greek yogurt (low-fat or non-fat)
- 1 large Egg
- 1 tablespoon Honey or maple syrup
- 1 teaspoon Vanilla extract
- 0.75 cup Fresh or frozen blueberries
- 1 as needed Nonstick cooking spray or coconut oil
Instructions
In a medium bowl, whisk together the cornmeal, whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
In a separate large bowl, whisk together the almond milk, Greek yogurt, egg, honey (or maple syrup), and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold the blueberries into the batter.
Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with nonstick cooking spray or a small amount of coconut oil.
Scoop 1/4 cup of the batter onto the skillet for each pancake. Spread gently into a circle if needed.
Cook for 2-3 minutes, or until bubbles form on the surface of the pancake and the edges look set. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm, topped with additional blueberries, a drizzle of honey or maple syrup, and your favorite toppings if desired.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 1625 mg | 71% | |
| Total Carbohydrate | 131.9 g | 48% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 31.6 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 469 mg | 36% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 726 mg | 15% | |
*The % Daily Value 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.
