Breakfast

cornmeal blueberry pancakes is for Breakfast.

cornmeal blueberry pancakes takes 10 minutes to prepare.

cornmeal blueberry pancakes takes 10 minutes to cook.

cornmeal blueberry pancakes makes 12 servings.

The ingredients for cornmeal blueberry pancakes are:

1 cup soy milk
1/2 cup water
1 cup whole wheat flour
1/2 cup white cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1/2 tablespoon baking soda
1/4 tablespoon salt
1 cup blueberries (do not thaw if frozen)
canola oil for frying

Here is how you make cornmeal blueberry pancakes:

Preheat oven to 200 degrees F.In a medium bowl, combine the wheat flour, cornmeal, baking powder, salt, sugar and baking soda; mix well to combine. Make a well in the center of dry mixture; add soy milk and water. Mix with a fork just until moistened (overmixing will not allow pancakes to be fluffy). Gently fold in blueberries. Let batter stand undisturbed for 5 minutes while you preheat the griddle.Heat griddle or large frying pan over medium heat; grease lightly with canola oil. Use about a 1/4 cup of batter for each pancake. Turn when edges begin to look dry and bubbles form on the top. Keep pancakes warm in oven while you cook the rest. These are great with margarine and maple syrup. or brown sugar...the sugar melts on top of the pancakes and is almost like caramel!Number of Servings: 12Recipe submitted by SparkPeople user BKATHERINEH.

The nutritional information for cornmeal blueberry pancakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 65.5

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 187.3 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 2.0 g
• Protein: 1.9 g

The dietary needs meet for cornmeal blueberry pancakes is Vegan