These golden, crispy-edged corn pancakes offer a good source of fiber and protein while being lower in sugar and saturated fat compared to traditional recipes, making them a nutritious addition to your meal plan.
Ingredients
- 1 cup of cornmeal
- 1/2 cup of whole-wheat flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of low-fat buttermilk
- 1/2 cup of unsweetened applesauce
- 1 tablespoon of honey or maple syrup
- 1 large egg
- 1 cup of corn kernels (fresh or frozen)
- 2 tablespoons of olive oil or avocado oil
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the cornmeal, whole-wheat flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, combine the buttermilk, applesauce, honey or maple syrup, and egg. Mix until well blended.
- Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix. Gently fold in the corn kernels.
- Heat the Skillet: Heat a non-stick skillet or griddle over medium heat and lightly coat with oil.
- Cook the Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
- Serve: Enjoy the pancakes warm, optionally topped with fresh fruit, a dollop of Greek yogurt, or a drizzle of additional honey or maple syrup.
Nutrition Information (per serving)
The following nutrition information is approximate and will vary based on specific ingredients and portion sizes:
- Calories: 150
- Protein: 4g
- Carbohydrates: 28g
- Dietary Fiber: 3g
- Sugars: 5g
- Total Fat: 4g
- Saturated Fat: 0.5g
- Cholesterol: 25mg
- Sodium: 200mg