Cinnamon Polenta Pancakes

Serving Size: 4
Prep Time:
Total Time:

Using polenta in addition to white flour in these pancakes makes them especially satisfying, as the ground whole grain delivers lots of fiber and a good amount of protein.

Ingredients

  • 1.25 cup all-purpose flour
  • 0.25 cup olive oil
  • 2 large egg, beaten
  • 1 cup low-fat buttermilk
  • pinch of salt
  • 0.5 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 Tbsp sugar
  • 0.75 cup cornmeal
  • 0.25 cup water

Directions

1. In a bowl, whisk the flour with the cornmeal, sugar, cinnamon, baking powder, baking soda and salt. In a bowl, whisk the buttermilk with the eggs, olive oil and water. Whisk the liquid ingredients into the dry ingredients, leaving small lumps.

2. Set a griddle or skillet over moderate high heat and spray it with vegetable oil spray. When the pan is hot, spoon in 1/4-cup mounds of batter and spread to form 4-inch rounds. Cook the pancakes until the bottoms are browned and bubbles appear on the surface, 2 minutes. Flip and cook until browned on the bottom, 1 to 2 minutes longer. Serve the pancakes warm.