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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"Well, Art is Art, isn't it? Still, on the other hand, water is water. And east is east and west is west and if you take cranberries and stew them like applesauce they taste much more like prunes than rhubarb does. Now you tell me what you know."
-Groucho Marx, Comedian

The refrigerator light goes on...

Never be afraid to use a new ingredient. The flavor of blue cornmeal is remarkably distinctive. It adds a new taste to a familiar comfort food.

Blue Cornmeal

Cornmeal is commonly white or yellow but blue cornmeal can be found in many markets. Check at the health food store, they will usually have it in stock.

Blue corn is commonly grown in the southwestern U.S., has a nuttier flavor than yellow or white corn, and is actually a gray color in its raw state. Nutritionally blue cornmeal is similar to white or yellow. Because it is often sold as whole grain cornmeal, it may have slightly more fat and calories than some yellow or white cornmeal.

1/4 cup blue cornmeal = 130 calories, 1.5g fat, 0g sat fat, <1g mono fat, 3g protein, 25g carbohydrates, 0mg sodium, 0mg cholesterol

Blueberry Blue Cornmeal Pancakes

Servings = 2 | Serving size =2 pancakes

Cooking Time = 30 Minutes

This recipe can be multiplied by 2,2.5,3,3..

This recipe can be divisible by 2.

Leftover pancakes aren’t very good. The batter will keep overnight but the pancakes will not be as good.

1/2 cup	blue cornmeal
1/4 cup	whole wheat flour
2 tsp	Splenda
1 tsp	baking powder
1/4 tsp	salt
2/3 cup	non-fat buttermilk
1/4 cup	egg substitute
1 tsp	pure vanilla extract
2 Tbsp	(per serving) fresh blueberries
2 tsp	(per serving) Take Control Light Spread
1 Tbsp	pure maple syrup

Place the blue cornmeal, whole wheat flour, Splenda, baking powder and salt in a sifter and sift into a medium sized mixing bowl. Add the buttermilk, egg substitute and vanilla extract and whisk until smooth.

Heat a non-stick griddle over medium-high heat. Let the batter stand for at least 2 minutes while the griddle is heating. Stir once and wait another minute before placing batter on the griddle.

When the griddle is hot enough that a few drops of water will sputter on the surface, reduce the heat to medium and place about 1/4 cup of batter for each pancake on the griddle.

After the pancakes have cooked for about a minute spread a tablespoon of blueberries across the top of each one. Allow to cook for another 1 - 2 minutes until bubbles form on the surface and burst. Turn pancake and cook for about 1/2 the time of the first side until they are golden brown.

Remove and top with one teaspoon of Take Control Light margarine on each pancake and serve one tablespoon of pure maple syrup for every two pancakes.