Swap some of the flour in your brunch pancakes for antioxidant-rich cornmeal
- 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 and next 3 ingredients in a bowl. Add egg mixture to flour mixture, stirring until well blended.
- Spoon 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered in bubbles and edges look cooked.
|Saturated fat||0.9 g|
Oxmoor House Healthy Eating Collection, Oxmoor House 2005