Cinnamon Polenta Pancakes Recipe

Cinnamon Polenta Pancakes Recipe

How To Make Cinnamon Polenta Pancakes

Its combination of white flour and cornmeal gives these polenta pancakes a healthy dose of protein and fiber, making them a healthy and filling meal.




  • cupsall-purpose flour
  • ¾cupcornmeal
  • 1tbspsugar
  • 1tspcinnamon
  • 1tspbaking powder
  • ½tspbaking soda
  • pinch of salt
  • 1cuplow-fat buttermilk
  • 2largeeggs
  • ¼cupolive oil
  • ¼cupwater


  1. In a bowl, whisk the flour with the cornmeal, sugar, cinnamon, baking powder, baking soda, and salt. In a bowl, whisk the buttermilk with the eggs, olive oil, and water.

  2. Whisk the liquid ingredients into the dry ingredients, leaving small lumps. Set a griddle or skillet over moderate high heat and spray it with vegetable oil spray.

  3. When the pan is hot, spoon in ¼-cup mounds of batter and spread to form 4-inch rounds.

  4. Cook the pancakes until the bottoms are browned and bubbles appear on the surface. Flip and cook until browned on the bottom, which would be 1 to 2 minutes longer. Serve the pancakes warm.


  • Calories: 444.98kcal
  • Fat: 17.32g
  • Saturated Fat: 3.11g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 11.07g
  • Polyunsaturated Fat: 2.32g
  • Carbohydrates: 60.24g
  • Fiber: 2.55g
  • Sugar: 6.74g
  • Protein: 11.32g
  • Cholesterol: 95.45mg
  • Sodium: 438.50mg
  • Calcium: 183.62mg
  • Potassium: 213.65mg
  • Iron: 3.83mg
  • Vitamin A: 51.91µg
  • Vitamin C: 0.64mg
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