Breakfast > Cornmeal Pancakes >
Cornmeal Pancakes
1 C all-purpose flour
1/2 C cornmeal
2 TBS granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
1-1/2 C nonfat vanilla yogurt
2 large eggs
1/8 C canola or vegetable oil
Milk (1 or 2 TBS if needed to thin batter)
Combine dry ingredients in a medium bowl. Mix yogurt, eggs and oil together. Add to dry ingredients, stir until blended. Pour 1/8 C batter onto greased, preheated skillet or griddle over medium to medium-low heat. Cook for about three minutes or until golden brown; flip and cook another minute.
Serve immediately or keep warm in 250-degree F oven. Serve with warmed maple syrup. Makes sixteen pancakes (two pancakes per serving).
Healthier Options: Decrease amount of oil; substitute whole eggs with egg whites or Egg Beaters; replace granulated sugar with a sugar substitute (such as Equal, Splenda or Truvia).
*Cornmeal Pancakes images (C) Shenanchie.
Shenanchie's Note: Recipe is a variation from Dannon Yogurt.
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
