3.5 55

Cinnamon Polenta Pancakes

  • Total Time:
  • Servings: 4

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.


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KEY: Winter, Well-Being, American, Fast, Healthy, Vegetarian, Breakfast, Brunch

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  • 1 1/4 cups all-purpose flour
  • 3/4 cup cornmeal
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1 cup low-fat buttermilk
  • 2 large eggs, beaten
  • 1/4 cup olive oil
  • 1/4 cup water

How to make this recipe

  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.


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.

Contributed By Photo © Quentin Bacon Published December 2009

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Lunch Diaries with Ellen Bennett

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