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Southwestern Pancakes

by Livestrong_Recipes  |  Mar 23, 2015

Southwestern Pancakes
  1. PREP
  2. 10 m
  • COOK
  • 15 m
  • TOTAL
  • 25 m

They’re inspired by cornbread, including a mixture of whole-wheat pastry flour and organic yellow cornmeal, but prepared as fluffy pancakes.

INGREDIENTS

SERVES 2

  • 2/3 cup Whole Wheat Pastry Flour
  • 1/2 cup Cornmeal Medium Grind Organic
  • 2 tsp Baking Powder
  • 1/2 tsp Ground Coriander
  • 1/4 tsp sea salt
  • 1/2 cup Fat-Free Milk
  • 2 egg(s)
  • 1 tbsp extra-virgin olive oil
  • 1 garlic clove
  • 1 tsp Lime Zest

DIRECTIONS

1 In a medium bowl, whisk together the flour, cornmeal, baking powder, coriander, and salt. Make a well in the center and whisk in the milk, eggs oil, garlic, and lime zest until well combined.
2 Spritz a large nonstick (PFOA-free) skillet (or griddle) with cooking spray and heat over medium. In batches, ladle the batter onto the skillet, about 1/4 rounded cup per pancake. Cook until lightly browned, about 2 1/2 minutes per side. (Hint: When making pancakes in batches, you can keep the prepared pancakes warm in a 200°F oven until all pancakes are done.)
3 Serve warm as desired.
4 Serving idea: Top with guacamole, serve with a side of pico de gallo or salsa, and garnish with the fresh cilantro. Alternatively, simply drizzle with honey for a sweet and savory bite.