Connoisseurus Veg · by Alissa Saenz★ 5.0 (1)
Blueberry Cornbread Pancakes
NUTRITION · PER SERVING40M COOK
CAL 9%·PRO 6%
CARBS 32G72% OF CAL
4G FIBER0G ADDED0G INTRINSIC22G OTHER7G TOTAL SUGAR
FAT 5G27% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes made with cornmeal and studded with blueberries. They're soft and slightly crumbly with a rich corn flavor. Serve warm for breakfast or weekend brunch.
mainamericanbaked good🍳 skilletdairy freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1 1/3 cups whole wheat pastry flour
- 2/3 cup yellow cornmeal
- 2 tablespoons organic brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups unflavored and unsweetened non-dairy milk
- 1 (5.3 ounce or 150 gram) container plain or vanilla flavored non-dairy yogurt
- 2 tablespoons canola oil, (or neutral oil of choice, plus a bit more for the pan)
- 2 cups fresh blueberries
At a glance
PER SERVING · TIME 40M
CAL 9%·PRO 6%
CARBS 32G72% OF CAL
4G FIBER0G ADDED0G INTRINSIC22G OTHER7G TOTAL SUGAR
FAT 5G27% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 207mg
- Total sugar
- 7g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 150mg
- Calcium
- 41mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 207MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.