Cinnamon Polenta Pancakes

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.

 

Slideshow:  More Breakfast Recipes

 

  • Total Time:
  • Servings: 4
KEY: Winter, Well-Being, American, Fast, Healthy, Vegetarian, Breakfast, Brunch

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Ingredients

  • 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.

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.

Contributed By Photo © Quentin Bacon Published December 2009

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