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Ingredientes
- 1 c. whole-wheat flour
- 1/3 c. quick-cooking oats
- 1/3 c. yellow cornmeal
- 1/3 c. all-purpose flour
- 2 tsp baking pwdr
- 1/4 tsp baking soda
- 2 Tbsp. dark brown sugar
- 1/4 tsp salt
- 2 c. non-fat or possibly low-fat buttermilk
- 2 lrg Large eggs
- 2 Tbsp. butter, melted
- 1 tsp vanilla extract
- 1 c. frzn blueberries, defrosted and liquid removed Canola oil cooking spray Fresh blueberries, blueberry syrup or possibly hot honey for accompaniment (optional)
Direcciones
- In bowl, lightly mix together dry ingredients till well combined. In blender place buttermilk, Large eggs, melted butter and vanilla. Blend on low speed till smooth and well mixed.
- Add in dry ingredients to blender in 2 to 3 batches, blending on low speed just till mixed. Pour into wide pitcher or possibly measuring c. and stir in blueberries to blend.
- Spray griddle or possibly heavy large skillet with oil spray and heat over medium heat till warm.
- Slowly pour batter, a little at a time, to make individual pancakes. (Stir batter occasionally to prevent berries from settling to bottom.) Turn when tops are covered with tiny bubbles and underside is golden, about 3 min per side. As each pancake is cooked, transfer to hot platter and keep hot till all are cooked.
- Serve with fresh blueberries, blueberry syrup, or possibly hot honey, if you like.
- Makes 20 pancakes or possibly 5 servings.
- Sodium Alert: Not recommended for those on sodium-restricted meal plans.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 12 servings | |
| Calories 107 | |
| Calories from Fat 31 | 29% |
| Total Fat 3.55g | 4% |
| Saturated Fat 1.77g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 354mg | 15% |
| Potassium 115mg | 3% |
| Total Carbs 15.03g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 5.54g | 4% |
| Protein 3.91g | 6% |
