Blue-Cornmeal Griddle Cakes

1 1/4 cups ground blue cornmeal

3/4 cup all-purpose flour

1 tbsp baking powder

1/2 tsp salt

1 cup skim milk

1/3 cup honey

2 tbsp canola oil

2 eggs, lightly beaten

1 cup fresh or frozen blueberries

(or 1/4 cup dried)

Vegetable-oil cooking spray

Chili powder (optional)

Combine first 4 ingredients in a large bowl. Whisk together milk, 1/3 cup honey, oil and eggs in a seperate bowl and add to dry ingredients. Fold in blueberries. Heat nonstick skilletover medium heat. Coat lightly with cooking spray and dollop 1/4 cup batter for each cake. Warm remaining honey in a saucepan and add a dash of chili powder to taste, if desired. Drizzle over cakes.

THE SKINNY: per 2 pancake serving

442 calories - 11 g fat (1.5 g saturated) - 76 g carbs - 11 g protein - 6 g fiber