Blue-Cornmeal Griddle Cakes

I saw this recipe in Self magazine and thought I'd give it a try since we had picked up some blue cornmeal a while back. They were delish! Maya & Suri helped me make them.

They had fun and loved them too.

Here is the recipe:

Blue-Cornmeal Griddle Cakes
1 1/4 cups ground blue cornmeal
3/4 cup all-purpose flour
1 T baking powder
1/2 tsp. salt
1 cup skim milk
1/3 cup honey
2 T canola oil
2 eggs, lightly beaten
1 cup fresh or frozen blueberries
Vegetable-oil cooking spray

Combine first 4 ingredients in a large bowl. Whisk together milk, 1/3 cup honey, oil, and eggs in a separate bowl and add to dry ingredients. Fold in blueberries. Heat nonstick skillet over medium heat. Coat lightly with cooking spray and dollop 1/4 cup batter for each cake. Warm remaining honey in a saucepan and add a dash of chili powder to taste if desired (I skipped the topping-we used a bit of maple syrup instead).

Nutritional info:
Per 2 pancake serving
442 calories, 11 g fat (1.5 saturated), 76 g carbs, 11 g protein, 6 g fiber