Cinnamon Polenta Pancakes
★★☆☆☆
Ingredients
- 1¼ cups all-purpose flour
- ¾ cup cornmeal
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 1 cup low-fat buttermilk
- 2 large eggs, beaten
- ¼ cup olive oil
- ¼ cup water
Instructions
- 1. In a bowl, whisk the flour with the cornmeal, sugar, cinnamon, baking powder, baking soda and salt. In a separate bowl, whisk the buttermilk with the eggs, olive oil and water. Whisk the liquid ingredients into the dry ingredients, leaving small lumps.
- 2. Set a griddle or skillet over moderate high heat and spray it with vegetable oil spray. When the pan is hot, spoon in ¼-cup mounds of batter and spread to form 4-inch rounds. Cook the pancakes until the bottoms are browned and bubbles appear on the surface, 2 minutes. Flip and cook until browned on the bottom, 1 to 2 minutes longer. Serve the pancakes warm.
Using polenta (cornmeal) in addition to white flour makes these pancakes especially satisfying, delivering lots of fiber and protein. Nutritional info per serving: 416 calories, 54g carb, 18g fat, 3.3g sat fat, 11g protein, 4g fiber. Serve with berry compote. Originally appeared in December 2009.