Cornmeal Pancakes [Bulkbites.com]
- Servings: 10
- Time: 15 minutes
Cornmeal is rich in nutrients like vitamin A, dietary fiber, potassium, sodium, magnesium, vitamin B6, protein and iron. Eating cornmeal helps to transport oxygen to various regions of the body, strengthens the cell membranes and bone tissues. Consuming cornmeal also helps to balance out blood sugar levels in the body.
Nutrition
- calories: 90
- protein: 4
- carbs: 16
- fat: 1
- saturated fat: 0.04
- polyunsaturated fat: 0.09
- monounsaturated fat: 0.09
- cholesterol: 0
- sodium: 15
- potassium: 72
- dietary fiber: 0.39
- sugars: 2.75
- vitamin a: 0
- vitamin c: 0
- calcium: 17
- iron: 0
- magnesium: 0
- complex carbs: 12.86
- other fats: 0.78
Ingredients
- 1 dash Salt, table
- 1 cup All-Purpose Flour
- 1 piece Egg white beaten
- 0.4 unit Cornmeal, yellow (Navajo)
- 1 slice Plain Butter
- 0.25 tsp Leavening agents, baking soda
- 1.5 tsp Leavening agents, baking powder, low-sodium
- 1 spray , about 1/3 second Oil, PAM cooking spray, original
- 3 tsp Sugars, granulated
- 1 cup 1% low fat milk
- 1 serving 1 tbsp Molasses
Instructions
- In a bowl, add flour, sugar, cornmeal, salt, baking soda and baking powder. Combine the ingredients well.
- In another bowl, mix egg, molasses, butter and milk. Add this mixture into flour mixture and mix well.
- Spoon out ΒΌ cup of the above mixture and pour onto a pan that is lightly coated with cooking spray and placed over medium heat.
- Turn pancakes when the edges look cooked and bubbles start forming at the top.
- Serve hot.