Lemon Cornmeal Pancakes w Blueberries
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
0.5 C whole corn meal0.5 C whole wheat pastry flour0.25 C all-purpose flour2 teaspoons baking powder0.5 teaspoon salta 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 water1.25 C milk (i used soy)1 teaspoon pure vanilla extractthe zest of at least 1 lemonsome or all of the juice from 1 lemon
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: 1
Recipe submitted by SparkPeople user WELLERS1.
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: 1
Recipe submitted by SparkPeople user WELLERS1.
Nutritional Info 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
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