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The Recipe Instructions |
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Ingredients
1 1/2 cup yellow cornmeal
1 tsp baking soda
1/4 cup whole wheat flour
1 tsp salt
2 tbsp honey
2 tbsp safflower, -=or=- corn oil
2 cup buttermilk
1 egg, lightly beaten
1 1/2 cup blueberries
Directions
Combine the flour, cornmeal, baking soda and salt in a medium bowl.
Reserve. Combine the wet ingredients. Stir well and quickly mix into
dry ingredients. Let stand for 10 minutes to soften cornmeal. Gently
stir in the blueberries. Lightly grease a preheated skillet. Allow
about 1/4 cup batter for each pancake. Cook until bubbly, turn and
cook on other side until golden brown.
NOTE: Low-cal; but did not list values Recipe from PARADE MAGAZINE,
9/29/91: CHEFS: Debra Ponzek and Bobby Flay (married to each
other-bit time NYC chefs)
Servings: 2
Diet Blueberry Corn Pancakes Recipe brought to you by Diet Recipes To-Go
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Superfoods containing flavonoids (inlcudes citrus fruits, apples, garden pea & chamomile) The flavonoids present in these fruit, vegetables and pulses are thought by nutritionalists to have properties as anti-carcinogens. Medical experts investigating the effects of flavonoids suspect that they could also have numerous other health benefits, amongst them, anti-allergic and antitumor capabilities. Many also help you lose weight, so should be included in your diet. Foods rich in lycopene (includes melon, papaya and tomatoes) Lycopene is a simple pigment and one of the carotenid family. It is behind the dark red hue of some natural foods. Usefully, unlike numerous healthy agents, lycopene does not become less effective if cooked but is noticeably increased in efficacy by cooking. . Its main theraputic value is that it acts as an antioxidant and seems to be of use in the fight to lower the probabilty of cancer. Lycopene is the most powerful carotenoid quencher of singlet oxygen, which is connected with aging of the skin. It is also thought by many experts to curtail the development of atherosclerosis. |