How To make Blueberry Corn Pancakes
-GRAMMIE'S KITCHEN 1 1/2 c Yellow cornmeal
1 t Baking soda
1/4 c Whole wheat flour
1 t Salt
2 tb Honey
2 tb Safflower -- -??corn oil
2 c Buttermilk
1 Egg -- lightly beaten
1 1/2 c Blueberries
Combine the flour, cornmeal, baking soda and salt in a medium bowl. Reserve. Combine the wet ingredients. Stir well and quickly mix into dry ingredients. Let stand for 10 minutes to soften cornmeal. Gently stir in the blueberries. Lightly grease a preheated skillet. Allow about 1/4 cup batter for each pancake. Cook until bubbly, turn and cook on other side until golden brown. NOTE: Low-cal; but did not list values Recipe from PARADE MAGAZINE, 9/29/91: CHEFS: Debra Ponzek and Bobby Flay (married to each other-bit time NYC chefs)
How To make Blueberry Corn Pancakes's Videos
Best Blueberry Pancakes Recipe | Produce Made Simple
Make blueberry pancakes from scratch! This simple recipe uses common pantry ingredients and gets a boost from fresh blueberries! Give them a try and make lots to share!
Video developed in partnership with OPMA member Blueberries from Chile. Learn more about them at
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Change your pancake routine! Fluffy Corn Pancakes with Blueberry Compote
Easy to make corn cakes with blueberry compote and topped with whipped coconut cream and lime zest. This recipe contains no buttermilk or whipped egg whites. Quick and easy recipe!
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Blue Corn Meal Pancakes With Berry Compote
Bonjour beautiful friend and welcome back to Eating Well With Muriel! Learn how to make my super delicious Blue corn meal pancakes with a delicious blackberry and blueberry compote!
Reduced Carb Blueberry Cornmeal Pancakes
Before I went #lowcarb, my favorite pancakes were… the ones on the back of the JIFFY CORNBREAD BOX!
No lie. Super-processed, full of refined sugar and white flour and shelf-stable for like two years. Terrible, I know.
I've been trying to work out a reduced carb or keto version of this decadent breakfast treat for months, and have finally managed this Reduced Carb version which is DELISH! It's Reduced Carb and not Low-Carb because sadly, there is just no substitute for cornmeal. The good news is, they are super fluffy (unlike a lot of low carb pancakes) and it only takes a little cornmeal to give these johnnycakes that Jiffy-like flavor. When you add fresh blueberries, some butter, and a little #lakanto sugar-free Maple-flavored Syrup, you don't have to feel guilty at all!
Reduced Carb Blueberry Cornmeal Pancakes
(scant) 1/4 cup coconut flour
1/2 cup almond flour
1/4 cup cornmeal (not corn grits or masa harina)
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
2 Tbsp Miss Jones Smart Sugar (can swap fine-grained erythritol)
2 Tbsp melted butter at room temperature
1/2 cup buttermilk
3 eggs, separated
1/2 tsp vanilla extract
1/2 cup fresh or frozen and defrosted blueberries
1. Combine the dry ingredients in a bowl and whisk together until blended.
2. Beat the egg whites in a separate bowl until soft peaks form.
3. In a third bowl (or in the cup you used to measure the buttermilk), combine the remaining wet ingredients until blended.
4. Mix the wet ingredients into the dry, then fold in the egg whites gently but completely. Stir in the blueberries.
5. Cook the pancakes as you usually would, starting with a test pancake to make sure your griddle temperature is working for you. You should be able to flip the pancakes over when they are starting to dry out around the edges but are still wet in the middle, and be able to cook them completely through on the other side before they burn on the bottom. If they burn on the bottom before the edges dry out (or you are using butter and it browns right away), your griddle is way too hot!
6. Enjoy these pancakes immediately - they tend to dry out over time because of the coconut flour.
* This recipe is featured in my new cookbook THE POSSIBLE KITCHEN! Check it out at *
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To Die For Cornbread Pancakes The Most Amazing Pancakes You Will Ever Have!
#bestpancakes#cornbread#cornbreadpancakes
Ingredients:
3/4 cup flour
3/4 cup cornmeal or corn flour
1/2tsp baking soda
1tsp baking powder
1 1/2TBsp sugar
1 1/2 cups buttermilk or kefir
1 egg
3TBsps melted butter
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Cornmeal Blueberry Pancakes
Cornmeal Blueberry Pancakes