Blue-Cornmeal Griddle Cakes

Blue-Cornmeal Griddle Cakes

  • 442 calories per 2-pancake serving
  • 11 g fat (1.5 g saturated fat)
  • 76 g carbs
  • 6 g fiber
  • 11 g protein


  • 1 1/4 cups ground blue cornmeal
  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup skim milk
  • 2/3 cup honey
  • 2 tablespoons canola oil
  • 2 eggs, lightly beaten
  • 1 cup fresh or frozen blueberries (or 1/4 cup dried)
  • Vegetable-oil cooking spray
  • Chili powder (optional)


Combine first 4 ingredients in a large bowl. Whisk together milk, 1/3-cup honey, oil and eggs in a separate bowl and add to dry ingredients. Fold in blueberries. Heat nonstick skillet over medium heat. Coat lightly with cooking spray and dollop 1/4-cup batter for each cake. Warm remaining honey in a saucepan and add a dash of chili powder to taste, if desired. Drizzle over cakes.

blue cornmeal griddle cakes


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