Fit Foodie Finds · by Lee Funke★ 4.8 (9)
Whole Wheat Cornmeal Pancakes
NUTRITION · PER SERVING25M COOK
CAL 17%·PRO 22%
CARBS 52G62% OF CAL
4G FIBER29G OTHER18G TOTAL SUGAR
FAT 10G28% OF CAL
6G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty whole wheat pancakes with cornmeal and Greek yogurt, sweetened with honey. Wholesome and easy to make. A nutritious breakfast that works for meal prep.
mainamericanbaked good🍳 skilletvegetarian
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup whole wheat flour
- 1/2 cup yellow corn meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 large eggs (large)
- 1/4 cup nonfat plain Greek yogurt
- 1/4 cup honey
- 3/4 cup unsweetened, plain almond milk (unsweetened)
- 2 tablespoons coconut oil (melted)
At a glance
PER SERVING · TIME 25M
CAL 17%·PRO 22%
CARBS 52G62% OF CAL
4G FIBER29G OTHER18G TOTAL SUGAR
FAT 10G28% OF CAL
6G SAT5G 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
- 15m
- Sodium
- 303mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 246mg
- Calcium
- 117mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 303MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.