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Cornmeal Pancakes Recipe


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     Cornmeal Pancakes

Category   Breakfast - Brunch
Sub Category   Low-fat
Servings   10 pancakes

1 c oatmeal flour
1/3 c yellow cornmeal
1 T sugar/ 1 t agave nectar
1 1/2 t baking powder
1/4 t salt
1/4 c egg beater
1 c milk
1 T molasses
1 T butter, melted

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a large bowl; stir with a whisk. Combine egg, milk, molasses, and butter in a bowl; stir with a whisk until smooth.
Pour about 1/4 c batter per pancake onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Cook 1 to2 min or until tops are covered in bubbles and edges look cooked. Carefully turn pancakes over, and cook 1 to3 min or until bottoms are lightly browned. Serve with pancake syrup, if desired.
Serving Suggestions
cal 111; fat 2.3 g; pro 3.4 g; carb 19g; fib 1.1g; chol 24 mg; iron 1 mg; sod 207 calc 191mg; 2 points

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