Blueberry Banana Cornmeal Pancakes
Recipe type: Breakfast
Serves: 16 pancakes
Pancakes are the perfect vehicle for "weaving" extra nutrition into your family's day. They work well when they're made with whole grains like whole wheat flour and cornmeal, or finely chopped nuts, ground flaxseed and hemp seeds. And they can handle all sorts of nutritious produce: fresh or frozen blueberries; mashed or diced banana; finely chopped apples; and pumpkin puree. Why add sugar when you can use fruit to sweeten your stack? Plus, if you plan to drizzle with maple syrup, you can get extra sweetness that way.
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • ¼ cup cornmeal
  • ¼ cup pecans, finely chopped
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1⅓ cups 2% reduced-fat milk
  • 2 large eggs, beaten
  • 1 mashed banana (about ½ cup)
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
  1. Whisk together the all-purpose flour, whole wheat flour, cornmeal, pecans, baking powder, and salt in a large bowl.
  2. In a separate bowl, whisk the milk, eggs, banana, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined. Stir in the blueberries.
  3. Lightly oil or coat a large nonstick sillet or griddle with nonstick cooking spray and heat over medium-high heat. Pour the batter onto the hot skillet using a ¼-cup measuring cup, forming 4-inch pancakes.
  4. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden, about 3 minutes. Flip and cook until the other sides are golden, an additional 2 to 3 minutes. (Adjust the heat if the bottoms are at risk for burning!) Repeat with the remaining cooking spray and batter.
Recipe by Lizs Healthy Table at