Cornmeal Pancakes With Vanilla
- Number of Servings: 16
Ingredients
Yellow Cornmeal, 1.5 cup Salt, 1 tsp Water, tap, 1.5 cup (8 fl oz) Almond Breeze Almond Milk, Original, .5 oz Fage 0% Fat Greek Yogurt, 1 tbsp Olive Oil, 1 tbsp Vanilla Extract, 1 tsp
Mix 1.5 cups boiling water with 1.5 cups corn meal and salt. Allow to sit until water is fully absorbed. Mix almond milk and a little water until thick, even consistency is reached. Add 1 tbsp olive oil, 1 tbsp yogurt, and 1 tsp vanilla. Mix.
Heat skillet on medium-to-medium high. Spray with olive oil. Allow oil to heat. Using 1.5 tbsp ice cream scooper, scoop batter onto skillet. Slightly flatten balls, using the back of a spatula that has been sprayed of oil to prevent sticking.
Cook 3-5 minutes each side. Serve.
Serving Size: Makes 16, 1.5 tbsp pancakes
Number of Servings: 16
Recipe submitted by SparkPeople user ECHUCK.
Heat skillet on medium-to-medium high. Spray with olive oil. Allow oil to heat. Using 1.5 tbsp ice cream scooper, scoop batter onto skillet. Slightly flatten balls, using the back of a spatula that has been sprayed of oil to prevent sticking.
Cook 3-5 minutes each side. Serve.
Serving Size: Makes 16, 1.5 tbsp pancakes
Number of Servings: 16
Recipe submitted by SparkPeople user ECHUCK.
Nutritional Info Amount Per Serving
- Calories: 51.0
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 152.7 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 0.9 g
- Protein: 1.0 g
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