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Nutrition Facts
Serving Size 214 g
(Approx. 6 Servings)
Amount Per Serving
Calories 440 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 800 mg 33%
Total Carbohydrate 62 g 21%
Dietary Fiber 1 g 4%
Sugars 17 g
Protein 13 g
Vitamin A 2% Iron 20%
Vitamin C 2% Calcium 35%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cornmeal Pancakes with Maple Yogurt Sauce

Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
6  People


Recipe makes 6 Servings

1 1/2 cup(s) all purpose flour
1/3 cup(s) Lamb's Cornmeal
1/2 cup(s) Hill Country Fare Unsalted Crackers, ground into crumbs
2 Tbsp brown sugar
4 Tsp baking powder
1 1/4 Tsp kosher salt, divided use, the 1/4 tsp salt is for yogurt sauce
2 large eggs
1 1/2 cup(s) buttermilk
1/4 cup(s) H-E-B Organics Canola Oil
1 cup(s) Greek yogurt
1/4 cup(s) coconut milk
1/4 cup(s) maple syrup
1/2 Tsp vanilla extract
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In a large bowl combine flour, cornmeal, cracker crumbs, brown sugar, baking powder and salt. Whisk to evenly distribute everything.
In another bowl, whisk eggs, buttermilk and oil. Slowly whisk into the dry ingredients just until mixed and incorporated. Do not over mix batter.
Preheat a griddle pan or any non-stick pan over medium heat. Melt 1 tablespoon of butter and scoop out about 1/4 cup of batter into pan. (*Cook each pancake until browned on each side). While pancakes are cooking turn your attention to the yogurt sauce.
In a small bowl whisk 1 cup of Greek yogurt with coconut milk, maple syrup, vanilla extract and salt. Whisk to combine. Top over cooked pancakes.


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