No ordinary pancakes, these are made with a touch of cornmeal and ground oats for unbeatable texture. We love them with blueberries, but they are also good without, with simply a dab of fresh butter and pure maple syrup.
1/2 cup rolled oats, finely ground in a food processor or blender
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon fine sea salt
2 tablespoons canola oil
1 3/4 cup buttermilk, more if needed
2 cups blueberries (fresh or frozen)
In a large mixing bowl, combine both flours, cornmeal, ground oats, baking soda, baking powder and salt. In a separate bowl, whisk eggs and oil together. Stir in buttermilk. Stir together liquid and dry ingredients until just combined. Do not over mix. Add more buttermilk to thin batter if necessary. Fold blueberries into batter.
Pour 1/4 cup of the batter on a lightly greased, pre-heated griddle or skillet. Cook until bottoms are golden brown, about 2 to 3 minutes. Flip and cook 1 to 2 minutes longer, or until pancakes are cooked through. Continue with remaining batter.
Per Serving: Serving size: 2 pancakes, 230 calories (50 from fat), 6g total fat, 1g saturated fat, 65mg cholesterol, 50mg sodium, 37g carbohydrates, (3 g dietary fiber, 7g sugar), 8g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.