Healthy Cornmeal Pancakes

Directions

1. In a large bowl, combine whole wheat flour, all-purpose flour, cornmeal, sugar, baking soda and baking powder.

2. In a medium bowl, whisk eggs, 11⁄2 cups (375 mL) of the buttermilk, squash purée, oil and vanilla. Whisk into flour mixture. If mixture appears too thick, add up to 1⁄2 cup (125 mL) buttermilk to thin.

3. Heat a griddle or large nonstick skillet over medium-high heat. Spray lightly with vegetable cooking spray. For each pancake, pour 1⁄2 cup (125 mL) batter onto griddle and cook until bubbly around the edges, about 3 minutes. Flip and cook until golden brown, about 3 minutes. Transfer to a plate and keep warm in a low oven. Repeat with remaining batter, spraying griddle with vegetable cooking spray and adjusting heat between batches as needed.

4. Top each pancake with 1 to 2 tbsp (15 to 25 mL) fruit.

NUTRIENTS Per serving of 1 pancake:
Calories: 198
Fat: 5.2 g
Protein: 5.7 g
Carbohydrate: 33.0 g
Fiber: 3.0 g
Calcium: 66 mg
Iron: 1.3 mg
Sodium: 174 mg  

Recipe reprinted with permission from Dietitians of Canada, Simply Great Food, Robert Rose Inc. 2007

For more information about Simply Great Food, visit www.dietitians.ca/eatwell.