Hey check out my recipe for Blue Corn Pancakes

Blue Corn Pancakes with Fruit

This recipe uses Arrowhead Mills Blue Corn Pancakes, but you can use another brand if Arrowhead Mills is not available at your grocery store. Just make sure you read the ingredients and choose organic when possible. Blue corn is less refined than white flour, so this is a healthier, great tasting alternative to buttermilk pancakes!

3 servings (6 (5-inch) pancakes)

1 cup dry blue corn pancake mix

3/4 cup of low-fat organic milk

11/2 tablespoon of oil

1 large egg

1 banana, sliced

1 cup blueberries

Following the instructions on the package for mixing the blue corn pancakes, add half of the banana slices and half of the blueberries to the mixture.  Coat a medium pan or griddle lightly with the olive oil and heat over medium. Pour one half of the batter for each pancake into the pan and cook until bubbles form over the surface, turn gently and brown other side.  Serve with the remaining banana and blueberries.

Nutritional Information per serving: 335 calories, 10 g protein, 46 g carbohydrates, 7 g fiber, 10 g fat, 1.7 g saturated fat, 270 g sodium


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