Healthy Recipes: Blueberry Corn Pancakes

Weekend Mornings can be a good time for a special breakfast. My daughter always looked forward to going to breakfast with my parents. Pancakes were one of her favorites. But if you go out they are make with milk, eggs, and butter with a sugary sauce and an big slab of butter when served. They leave you feeling full and bloated with little energy for the rest of the day. That is why people drink so much coffee when they eat breakfast out. Below is a recipe that is filling and healthy but does not leave you bloated or sluggish. You don’t need spray oil or butter to fry. These are nice and light and do not stick to the pan. Just cook on medium heat and they turn out golden brown. Enjoy.

2 cups whole wheat or buckwheat flour if gluten intolerant
1 cup corn meal-(not corn flour)
1/8 teaspoon salt
2 teaspoons of baking powder
1 ripe banana
1 container apple sauce
1/2 cup water
1/5 cups almond milk
1 tablespoon vanilla extract
1 tablespoon maple syrup
1 teaspoon lemon zest

Directions: Place banana, apple sauce, almond milk and water in the blender and blend until smooth. Add the remaining ingredients and blend until batter is thick but pours easily. About like a thick smoothie.
Drop onto a hot griddle, top with blueberries and cook on medium until bubbles for throughout. Flip and cook another 3 or 4 minutes. Serve with maple syrup or jam.

  1. Reply
    Bob Faubel

    This I will try! It looks good!

  2. Reply
    Nancy Brainard

    Is a container of apple sauce one of the 6 pack sizes? I buy a 6 pack of unsweetened apple sauce. Is that the container size I need to use.? Is it really 1/5 cup of almond milk? Never measured that out before but this looks good…and easy! Thanks.

    • Reply
      Dr. Dulaney

      Yes, it is one of the 6 pack cup sizes. And apologies, it is a typo – it is supposed to read 1/4 cup of almond milk. Thank you!

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