Healthy Blueberry Cornmeal Pancakes

Delicious blueberry pancakes with the unique texture that cornmeal adds. A great new breakfast recipe!!

In a small bowl , stir together the flour , cornmeal , baking soda , baking powder and salt.

Set aside.

In a large bowl , whisk together the buttermilk , egg yolks and sugar , set aside.

In another large bowl , using an electric mixer , beat the egg whites until stiff peaks form.

Add the dry ingredients to the buttermilk mixture and stir until blended , then gently fold in the egg whites.

Stir in the blueberries.

Heat 1 / 2 teaspoons of oil in a large nonstick skillet over medium heat.

Using 1 / 4 cup of batter for each pancake , make 4 pancakes , cooking them about 4 minutes on each side or until golden brown.

Make 5 more batches of pancakes in the same fasion , adding 1 / 2 teaspoons of oil to the skillet before cooking each batch.

flour, yellow cornmeal, baking soda, baking powder, salt, buttermilk, eggs, egg white, dark brown sugar, fresh blueberries, vegetable oil