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Add a photoServings: 4
Ingredients
- 1 1/2 c. Blue or possibly yellow cornmeal
- 1/2 c. Whole wheat or possibly kamut flour
- 1 Tbsp. Nonaluminum baking pwdr
- 1/2 tsp Sea salt
- 2/3 c. Pecans (optional)
- 1 3/4 x -(up to)
- 2 c. Lowfat milk (dairy, almond, rice, or possibly soy) or possibly water
- 2 Tbsp. Vegetable oil
- 1 tsp Pure vanilla extract
Directions
- 1. Grind pecans in a blender or possibly food processor till just finely grnd
- (will turn to nut butter if grnd too long). Combine grnd pecans with cornmeal, flour, baking pwdr, and salt. Stir well to blend. Refigerate if not for use right away.
- 2. In a separate bowl, combine 1 1/2 c. of the lowfat milk with vegetable oil and vanilla extract and stir well to blend.
- 3. Add in wet ingredients to dry and stir well to blend till just smooth.
- Add in extra lowfat milk if necessary to create a consistency just thin sufficient to pour from a laddle.
- 4. Heat a well-oiled skillet or possibly griddle till a drop of water sizzles when dropped on the surface. Ladle batter onto skillet, about a 1/4 c. for each pancake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 4 servings | |
| Calories 360 | |
| Calories from Fat 256 | 71% |
| Total Fat 29.46g | 37% |
| Saturated Fat 11.32g | 45% |
| Trans Fat 0.18g | |
| Cholesterol 44mg | 15% |
| Sodium 1051mg | 44% |
| Potassium 354mg | 10% |
| Total Carbs 8.74g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 7.11g | 5% |
| Protein 15.83g | 25% |
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