Fresh Corn Buttermilk Pancakes

Preparation:  15 min. Cooking: 10 min. Total: 25 min.
Recipe photo
  • 5 1/4 Fl Oz lowfat buttermilk
  • 3 tsp olive oil
  • 2 Tbsp honey
  • 1 eggs
  • 1 Cup all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 4 Tbsp fresh corn kernels
Combine first 4 ingredients in a blender or food processor and process until mixed thoroughly. Sift next 5 ingredients together in a bowl. Stir into wet ingredients. Stir in corn. Heat a heavy nonstick griddle or skillet over medium high heat. Pour 1/4 cup mixture for each pancake onto griddle and cook 2-3 minutes on each side, or until golden. Keep in a warm oven while cooking remaining pancakes.
Calories
230 Cal
Fat
6 g
Carbs
38 g
Protein
6.6 g
Fiber
1.1 g
Sugar
11 g
Cholesterol
55 mg
Sodium
490 mg


Nutrients

Fiber     1.1 g
Fat     6 g
Sugar     11 g
Carbs     38 g
Protein     6.6 g
Calories     230 Cal

Fats

Fat, Poly     0.9 g
Fat, Mono     3.3 g
Fat, Sat     1.3 g
Fat, Trans     0.1 g
Fat, Percent     24 %

Vitamins

Vitamin, K     2.8 mcg     2.3 %
Vitamin, A     91 IU     3 %
Vitamin, B12     0.2 mcg     8.6 %
Niacin     2.1 mg     13 %
Riboflavin     0.3 mg     23 %
Vitamin, C     1.2 mg     1.3 %
Vitamin, D     5.2 IU     0.9 %
Vitamin, B6     0.1 mg     4.2 %
Vitamin, E     0.7 mg     4.6 %
Panto, Acid     0.4 mg     8.7 %
Choline     39 mg     7.1 %
Thiamin     0.3 mg     23 %

Minerals

Calcium     230 mcg     23 %
Phosphorus     330 mg     47 %
Magnesium     16 mg     3.9 %
Copper     0.1 mcg     6.8 %
Fluoride     4.6 mcg     120 %
Zinc     0.6 mg     5.5 %
Cholesterol     55 mg     0.2 %
Sodium     490 mg     33 %
Selenium     15 mcg     27 %
Manganese     0.2 mg     3.5 %
Potassium     140 mg     3 %
Iron     2 mg     25 %