Breakfast

Lemon Cornmeal Pancakes w Blueberries is for Breakfast.

Lemon Cornmeal Pancakes w Blueberries takes 20 minutes to prepare.

Lemon Cornmeal Pancakes w Blueberries takes 5 minutes to cook.

Lemon Cornmeal Pancakes w Blueberries makes 1 servings.

The ingredients for Lemon Cornmeal Pancakes w Blueberries are:

0.5 C whole corn meal
0.5 C whole wheat pastry flour
0.25 C all-purpose flour
2 teaspoons baking powder
0.5 teaspoon salt
a tablespoon of sweetener (i used Splenda)

in another bowl, mix together:
2 tablespoons oil (or 1 T oil and 1 T applesauce)
at least 0.3 C water
1.25 C milk (i used soy)
1 teaspoon pure vanilla extract
the zest of at least 1 lemon
some or all of the juice from 1 lemon

Here is how you make Lemon Cornmeal Pancakes w Blueberries:

add the wet to the dry and let sit for 10 minutes. add a little water, if necessary, to achieve the right consistency (pretty thin) and cook in a non-stick skillet on med/hi.to make the sauce:heat frozen blueberries in a small skillet and add sweetener (i used splenda) to taste and a little lemon zest and vanilla. in a cup, mix arrowroot (or cornstarch) with water until it is homogenous, and stir into the skillet once the mixture is hot. bring just nearly back to a boil and let cool. sorry i have no measurements for this part, you will just have to eyeball it.Number of Servings: 1Recipe submitted by SparkPeople user WELLERS1.

The nutritional information for Lemon Cornmeal Pancakes w Blueberries is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 868.2

• Total Fat: 35.2 g
• Cholesterol: 19.5 mg
• Sodium: 1,567.8 mg
• Total Carbs: 122.6 g
• Dietary Fiber: 12.7 g
• Protein: 20.3 g

Lemon Cornmeal Pancakes w Blueberries is French cuisine.

The dietary needs meet for Lemon Cornmeal Pancakes w Blueberries is Vegetarian