*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I adapted the original recipe. I exchanged the water for soymilk adding 1 Tbsp vinegar to the soymilk. I also added 1 Tbsp sugar the grated rind of a lemon and 1/2 tsp vanilla. My batter was a little runny so I sprinkled in about a Tbsp or so more of cornmeal. I'll be making these again.
These were very flat tasteless pancakes. I subbed ordinary dairy milk for the soy milk and ended up adding 1/3 cup of sugar once I tasted the first one and that helped but I won't be making these again. these just caught my attention as I thought they would be a little like a pancake version of Nigella's blueberry cornmeal muffins - they absolutely were not.
Very filling breakfast. I made a few changes. Scaled the recipe for 3 servings, didn't use any oil, used light vanilla soy milk, added a mashed very ripe banana, 1 cup blueberries, added vanilla, cinnamon, nutmeg, and a little splenda for baking, and served with syrup warmed with cinnamon & nutmeg. YUM! Thanks for a great starter recipe.
Used almond milk instead of soy milk and cream of wheat instead of the cornmeal. I like that the cream of wheat gave it some texture. I was the only one who ate these. It made enough for me to freeze some for later. I also used frozen blueberrie, and they worked just fine.
Very good basic recipe! I add a little touch of honey and use vanilla soy milk. I have also added a little bit of orange extract to them which makes them out of this world. My kids love them! I use frozen blueberries and chop them up a little so they aren't lumpy. I've made these dozens of times and they are a keeper!