Blue-Cornmeal Griddle Cakes Recipe

8

Ingredients

1 1/4 * 1 1/4 cups ground blue cornmeal
3/4 * 3/4 cup all-purpose flour
1 * 1 tablespoon baking powder
1/2 * 1/2 teaspoon salt
1 * 1 cup skim milk
2/3 * 2/3 cup honey
2 * 2 tablespoons canola oil
2 * 2 eggs, lightly beaten
1 * 1 cup fresh or frozen blueberries (or 1/4 cup dried)
* Vegetable-oil cooking spray
* Chili powder (optional)

Preparation

Step 1

Combine first 4 ingredients in a large bowl. Whisk together milk, 1/3 cup honey, oil and eggs in a separate bowl and add to dry ingredients. Fold in blueberries. Heat nonstick skillet over medium heat. Coat lightly with cooking spray and dollop 1/4 cup batter for each cake. Warm remaining honey in a saucepan and add a dash of chili powder to taste, if desired. Drizzle over cakes.

The skinny

442 calories per 2-pancake serving, 11 g fat (1.5 g saturated fat), 76 g carbs, 6 g fiber, 11 g protein