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
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.
Nutrition Facts
Serving size = 2 pancakes, 2 tsp. Take Control Light Spread, 1 Tbsp. pure maple syrup
Servings = 2
Amount Per Serving
Calories 363
Calories from Fat 69
% Daily Value
Total Fat 8g
12%
Saturated Fat 2g
10%
Monounsaturated Fat 2.5g
Trans Fat 0g
Cholesterol 4mg
1%
Sodium 322mg
13%
Total Carbohydrates 62g
21%
Dietary Fiber 6g
23%
Sugars 19g
Protein 13g
Vitamin A 12%
Vitamin C 6%
Calcium 20%
Iron 16%
Vitamin K 7 mcg
Potassium 496 mg
Magnesium 89 mg
Dr. Gourmet Healthy Recipes : Breakfast : Blueberry Blue Cornmeal Pancakes
