Breakfast

Blueberry Lemon Cornmeal Pancakes is for Breakfast.

Blueberry Lemon Cornmeal Pancakes takes 15 minutes to prepare.

Blueberry Lemon Cornmeal Pancakes takes 15 minutes to cook.

Blueberry Lemon Cornmeal Pancakes makes 4 servings.

The ingredients for Blueberry Lemon Cornmeal Pancakes are:

1 1/4 Cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup cornmeal
2 cups soy or almond milk
1/2 cup plain soy yogurt or vanilla (I used greek vanilla yogurt)
Zest and juice from 2 lemons
1 cup blueberries

Here is how you make Blueberry Lemon Cornmeal Pancakes:

Mix the dry and wet ingredients in separate bowls. Add the dry to the wet, stirring to remove lumps, adding the blue berries last. Do not over mix. Cook on griddle as you would any type of pancake using veg spray in a non stick pan. Top with maple or agave syrup to taste. Serving Size: 4 pancakes using a 1 cup size scoop to make a 6 inch pancakeNumber of Servings: 4Recipe submitted by SparkPeople user KATIETTT.

The nutritional information for Blueberry Lemon Cornmeal Pancakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 278.4

• Total Fat: 3.0 g
• Cholesterol: 1.0 mg
• Sodium: 416.3 mg
• Total Carbs: 56.6 g
• Dietary Fiber: 8.0 g
• Protein: 10.3 g

The dietary needs meet for Blueberry Lemon Cornmeal Pancakes is Vegan