Health

Quick Cornmeal Pancakes

Quick Cornmeal Pancakes

Ingredients

  • Vegetable oil
  • 1 (16-ounce) tube plain polenta, cut into 16 slices
  • Maple syrup
  • 1 cup fresh raspberries

Preparation


Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Pat polenta slices dry with a paper towel. Cook 4 minutes on each side or until lightly brown and crisp. Serve warm with syrup and raspberries.


  • Yield: Serves 4

Nutritional Information

Calories per serving: 166
Fat per serving: 2g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 1g
Polyunsaturated fat per serving: 1g
Protein per serving: 2g
Fiber per serving: 4g
Cholesterol per serving: 0.0mg
Iron per serving: 0.0mg
Sodium per serving: 234mg