Basil Cornmeal Pancakes With Wild Blueberry Preserves Recipe
Recipe By Honest Cooking
For a unique spring brunch, make these savory basil cornmeal pancakes with wild blueberry preserves. They're gluten-free and perfect for mother's day.
4.2
21 Rating -
Rate
Vegdiet
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Basil Cornmeal Pancakes With Wild Blueberry Preserves Recipe
- 1/4 cup Yellow Cornmeal
- 1/4 cup Fine sorghum flour
- 1 tablespoon Ground flaxseed
- 1/4 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Rice milk or other non-dairy milk
- 1 tablespoon Olive oil
- 1/2 Zest oflemon
- 1/2 tablespoon Generouschopped fresh basil
Nutrition
value
value
773
calories per serving
32 g Fat6 g Protein113 g Carbs8 g FiberOther
Current Totals
- Fat32g
- Protein6g
- Carbs113g
- Fiber8g
MacroNutrients
- Carbs113g
- Protein6g
- Fiber8g
Fats
- Fat32g
Vitamins & Minerals
- Calcium58mg
- Iron3mg
- Vitamin A21mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B931mcg
- Vitamin B120mcg
- Vitamin C1mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium102mg
- Manganese< 1mg
- Phosphorus167mg
- Selenium16mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Honest Cooking