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Cinnamon Polenta Pancakes
© Quentin Bacon

Cinnamon Polenta Pancakes

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • VEGETARIAN

The Good News Using polenta (cornmeal) in addition to white flour in these pancakes makes them especially satisfying, as the ground whole grain delivers lots of fiber and a good amount of protein.

  1. 1 1/4 cups all-purpose flour
  2. 3/4 cup cornmeal
  3. 1 tablespoon sugar
  4. 1 teaspoon cinnamon
  5. 1 teaspoon baking powder
  6. 1/2 teaspoon baking soda
  7. Pinch of salt
  8. 1 cup low-fat buttermilk
  9. 2 large eggs, beaten
  10. 1/4 cup olive oil
  11. 1/4 cup water
  1. In a bowl, whisk the flour with the cornmeal, sugar, cinnamon, baking powder, baking soda and salt. In a bowl, whisk the buttermilk with the eggs, olive oil and water. Whisk the liquid ingredients into the dry ingredients, leaving small lumps.
  2. Set a griddle or skillet over moderate high heat and spray it with vegetable oil spray. When the pan is hot, spoon in 1/4-cup mounds of batter and spread to form 4-inch rounds. Cook the pancakes until the bottoms are browned and bubbles appear on the surface, 2 minutes. Flip and cook until browned on the bottom, 1 to 2 minutes longer. Serve the pancakes warm.
Notes One Serving 416 cal, 54 gm carb, 18 gm fat, 3.3 gm sat fat, 11 gm protein, 4 gm fiber. Serve With Berry compote.
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