Nutritional Info

Nutrition Facts

Serving Size 1 (285g)

Calories 858
Calories from Fat 89 (10%)
Amount Per Serving %DIV
Total Fat 9.9g 15%
Saturated Fat 1.6g 8%
Monounsaturated Fat 5g
Polyunsaturated Fat 3.3g
Trans Fat 0.0g
Cholesterol 4mg 1%
Sodium 77.6mg 3%
Potassium 592.4mg 13%
Total Carbohydrate 163.1g 54%
Dietary Fiber 5.9g 24%
Sugars 4g
Protein 23.7g 47%

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Recipe Description
This is a nice breakfast pancake recipe that I use often. The buttermilk adds a touch of Southern comfort.
Prep time
10 min
Cook time
24 min
Ready In
34 min

Ingredients

Serves Tool

Serves To:USMetric
1 Cup(c)  cornmeal
12 Cup(c)  all purpose flour
10 Teaspoon(t)  salt substitute
1 1/3 Tablespoon(T)  low sodium baking powder
1/4 Cup(c)  egg substitute
1 1/2 Cup(c)  low fat buttermilk
1/2 Cup(c)  fat-free plain yogurt
1/4 Cup(c)  canola oil

Preparation

Mix the dry ingredients in a large bowl. Combine the egg substitute and milk in a small bowl, add the yogurt and whip. Add the milk mixture to the dry ingredients and stir to make a smooth batter. Stir in the canola oil. Bake on a hot sprayed griddle, turning when the underside is browned and the batter is bubbly.

Additional notes

There are not reviews for this recipe.

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