Healthy Blueberry Cornmeal Pancakes

Start your morning off right with these healthy blueberry cornmeal pancakes, a wholesome twist on a breakfast classic. Made with a nutritious blend of fine yellow cornmeal and whole wheat flour, these pancakes offer a hearty texture that pairs perfectly with bursts of juicy blueberries. Lightly sweetened with honey or maple syrup and infused with a hint of cinnamon, they strike the perfect balance between indulgence and health. Ingredients like unsweetened almond milk and low-fat Greek yogurt add creaminess while keeping things light, making them a fantastic option for a clean, energy-boosting meal. Quick to prepare in just 25 minutes, these pancakes are ideal for busy mornings or relaxed weekend brunches. Serve them warm with a drizzle of syrup and extra blueberries for a dish that’s as nutritious as it is delicious!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 0.5 cup Fine yellow cornmeal
• 0.5 cup Whole wheat flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.5 teaspoon Cinnamon (optional)
• 0.75 cup Unsweetened almond milk (or any milk of choice)
• 0.25 cup Plain Greek yogurt (low-fat or non-fat)
• 1 large Egg
• 1 tablespoon Honey or maple syrup
• 1 teaspoon Vanilla extract
• 0.75 cup Fresh or frozen blueberries
• 1 as needed Nonstick cooking spray or coconut oil

Directions

Step 1

In a medium bowl, whisk together the cornmeal, whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.

Step 2

In a separate large bowl, whisk together the almond milk, Greek yogurt, egg, honey (or maple syrup), and vanilla extract until well combined.

Step 3

Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Step 4

Gently fold the blueberries into the batter.

Step 5

Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with nonstick cooking spray or a small amount of coconut oil.

Step 6

Scoop 1/4 cup of the batter onto the skillet for each pancake. Spread gently into a circle if needed.

Step 7

Cook for 2-3 minutes, or until bubbles form on the surface of the pancake and the edges look set. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown.

Step 8

Repeat with the remaining batter, greasing the skillet as needed between batches.

Step 9

Serve the pancakes warm, topped with additional blueberries, a drizzle of honey or maple syrup, and your favorite toppings if desired.

Nutrition Facts

Serving size	(561.0g)

Amount per serving	% Daily Value*
Calories	735.4

Total Fat 14.0g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat 2.0g
Cholesterol 221.5mg	0%
Sodium 1624.6mg	0%
Total Carbohydrate 131.9g	0%
Dietary Fiber 15.8g	0%
Total Sugars 31.6g
Protein 27.5g	0%

Vitamin D 128.8IU	0%
Calcium 468.7mg	0%
Iron 5.5mg	0%
Potassium 725.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.5%

Protein: 14.4%

Carbs: 69.1%