Sugar-Free Delicious Corn Pancakes
Enjoy the wholesome goodness of **Sugar-Free Delicious Corn Pancakes**, a hearty breakfast option that's naturally sweetened and packed with flavor. Made with a blend of cornmeal and all-purpose flour, these pancakes feature the subtle sweetness of unsweetened applesauce and the tender bite of fresh or frozen corn kernels. Perfect for a health-conscious morning, this recipe omits added sugar while boosting richness with unsweetened almond milk and a dash of vanilla extract. Quick and easy to prepare, these pancakes are ready in just 25 minutes and pair beautifully with fresh fruit or sugar-free syrup for a guilt-free treat. Whether you're seeking a diabetes-friendly recipe or simply cutting back on processed sugars, these fluffy corn pancakes are a deliciously satisfying way to start your day!
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 2 Eggs
- 1.5 cups Unsweetened almond milk
- 0.5 cup Unsweetened applesauce
- 2 tablespoons Olive oil
- 1 teaspoon Vanilla extract
- 1 cup Fresh or frozen corn kernels
- 1 tablespoon Butter for cooking
Instructions
In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Mix well to ensure even distribution of the dry ingredients.
In another bowl, whisk together the eggs, unsweetened almond milk, unsweetened applesauce, olive oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix to avoid tough pancakes.
Gently fold in the corn kernels until evenly incorporated into the batter.
Heat a large non-stick skillet or griddle over medium heat and add a small amount of butter to coat the surface.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, approximately 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes or until golden brown and cooked through.
Repeat the process with the remaining batter, adding more butter to the skillet as needed.
Serve the pancakes warm with your favorite sugar-free syrup or fresh fruit for a delicious, sugar-free breakfast.
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 2940 mg | 128% | |
| Total Carbohydrate | 311.7 g | 113% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 26.4 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 722 mg | 56% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1322 mg | 28% | |
*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.
