Double Blueberry Buttermilk Pancakes
Prep
15m
Cook
10m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Blueberry Pancakes
| 1 cup all-purpose flour |
| 3 Tbs cornmeal |
| 3 Tbs quick cooking oatmeal |
| 3 Tbs sugar |
| 1 tsp baking powder |
| 1/2 tsp baking soda |
| 1/2 tsp salt |
| 1/8 tsp fresh ground nutmeg |
| 1 large egg |
| 1 1/2 cup buttermilk |
| 2 Tbs canola oil |
| 1 tsp vanilla extract |
| 1 cup fresh/frozen blueberries |
Double Blueberry Buttermilk Pancakes Directions
- In a large bowl, sift in the flour, cornmeal,oats, sugar, baking powder, baking soda and salt.
- In a seperate bowl whisk the egg, buttermilk oil and vanilla until blended.
- Add the egg mixture to the sflour mixture, gently miging together until just moistened.
- Let stand 15 minutes
- Lightly greadse a griddle, heating over medium heat.
- Gently fold in the blueberries into the batter.
- Pour the batter 1/4 cup at a time.
- Cook until the bubble on the top pop and flip.
- Cook till golden brown
Nutrition facts
Per Serving
| Kcal: | 216 kcal |
| Fibers (g): | 1.7g |
| Sodium (mg): | 376mg |
| Carbs: | 33.5g |
| Sugar (g): | 11.6g |
| Fat: | 6.7g |
| Saturated fat (g): | 1g |
| Cholesterol: | 33mg |
| Proteins: | 6g |
