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Healthy and Easy Recipe For Blueberry Cornmeal Griddle Cakes

Fresh Starts: Blueberry-Cornmeal Griddle Cakes

Blueberry Cornmeal Griddle CakesA banana-berry or avocado-pear smoothie make sense for those on-the-go weekdays, but if you're looking to get your Saturday or Sunday off to a healthy start, try making your own pancakes at home.

I must admit I'm not the biggest pancake person, but this recipe for blueberry-cornmeal griddle cakes, which comes courtesy of the Lake Austin Spa Resort in Texas, made me a total convert. There's something about the rustic cornmeal texture and the spicy-sweet chili honey that keeps me intrigued. Want to re-create a spa breakfast in your home? Read on.

Blueberry-Cornmeal Griddle Cakes

Adapted from Lake Austin Spa Resort via Self

Healthy and Easy Recipe For Blueberry Cornmeal Griddle Cakes 2011-01-14 16:05:28

Ingredients

  1. 1 1/4 cups ground cornmeal
    3/4 cup all-purpose flour
    1 tablespoon baking powder
    1/2 teaspoon salt
    1 cup skim milk
    2/3 cup honey or agave nectar
    2 tablespoons canola oil
    2 eggs, lightly beaten
    1 cup fresh or frozen blueberries (or 1/4 cup dried)
    Vegetable-oil cooking spray
    Chili powder (optional)

Directions

  1. Combine first 4 ingredients in a large bowl. Whisk together milk, 1/3 cup honey, oil and eggs in a separate bowl and add to dry ingredients. Fold in blueberries.
  2. Heat nonstick skillet over medium heat. Coat lightly with cooking spray and dollop 1/4 cup batter for each cake. Warm remaining honey in a saucepan and add a dash of chili powder to taste, if desired. Drizzle over cakes.

Serves 8.

Nutritional information per 2-pancake serving: Calories 442, Fat 11 g (1.5 g saturated fat), Carbohydrates 76 g, Fiber 6 g, Protein 11 g.

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