Blue Cornmeal Pancakes
This blue cornmeal pancake is easy to make and a delicious way to start your day!
- Yield
- 12 servings
- Serving size
- 1 serving
- Rating
- 2.47 of 5 (19 ratings)
Food groups
- Grains: 1/2 ounces
Ingredients
- 3/4 cup blue cornmeal
- 1/4 teaspoon salt
- 1 cup water, boiling
- 1/2 cup milk
- 2 tablespoons margarine, melted
- 1 egg (or 2 tablespoons egg mix + 1/4 cup water)
- 3/4 cup flour
- 2 teaspoons baking powder
- Cooking spray
- Light syrup or honey (optional)
Directions
- Wash hands with soap and water .
- In a large bowl, mix the cornmeal and salt.
- Stir in the boiling water until the ingredients are wet.
- Cover and let stand for 3 minutes.
- In a separate bowl, mix the milk, melted margarine, and egg or egg mix and water mixture.
- Add to the cornmeal mixture.
- Add flour and baking powder to the bowl and mix until combined.
- Heat a large skillet over medium heat and spray with cooking spray.
- Spoon ¼ cup of the batter on the skillet.
- When bubbles appear, flip, and cook the other side until golden brown.
- Serve with syrup, honey, yogurt, or fresh fruit if desired.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 94.56 |
| Total Fat | 3.02 g |
| Saturated Fat | 0.65 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 17.63 mg |
| Carbohydrates | 14.2 g |
| Dietary Fiber | 1.05 g |
| Total Sugars | 0.71 g |
| Added Sugars included | 0 g |
| Protein | 2.68 g |
| Calcium | 62 mg |
| Potassium | 69 mg |
| Sodium | 158.96 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 17 mg |
| Phosphorus | 78 mg |
| Selenium | 5 mg |
| Zinc | 0 mg |
| Vitamin A | 33 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.1 mcg |
| Vitamin C | 0 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 2 mcg |
| Folate | 26 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 17 mg |
Notes
This recipe contains one or more ingredients considered to be traditional or indigenous to Native American communities in certain regions across North America.
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Source
Recipe by: Recipe adapted from Chickasaw Nation Nutrition Services, Get Fresh Initiative
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/blue-cornmeal-pancakes. Federal works are public domain in the United States.