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.
Serves:
Ingredients
- 1¼cupsall-purpose flour
- ¾cupcornmeal
- 1tbspsugar
- 1tspcinnamon
- 1tspbaking powder
- ½tspbaking soda
- pinch of salt
- 1cuplow-fat buttermilk
- 2largeeggs
- ¼cupolive oil
- ¼cupwater
Instructions
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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.
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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.
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When the pan is hot, spoon in ¼-cup mounds of batter and spread to form 4-inch rounds.
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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.
Nutrition
- 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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