Blueberry Cornmeal Pancakes

Blueberry Cornmeal Pancakes
(serves 2)
·2/3 cup rolled oats, ground into flour
·1/4 cup fine cornmeal
·2 tsp. baking powder
·1/2 tsp. salt
·1/2 ripe banana, smashed
·1/2 cup unsweetened soy milk (or other milk)
·2 tsp. vanilla extract
·2 tbsp. ground flaxseed
·4 tbsp. warm water
·1/2 cup blueberries

Preheat griddle pan to 350°.  Combine flax and water in a small bowl and set aside.  In large bowl, mix together oat flour, cornmeal, baking powder, and salt.  In a small bowl, combine milk, mashed banana, vanilla extract, and flax mixture and stir until fully incorporated.  Add wet ingredients into dry and stir until just combined.  Let sit for 2-3 minutes to thicken up.  Pour onto hot griddle making four generous sized pancakes.  Top each pancake with blueberries.  Cook for 4-5 minutes, flip and cook 2-3 more.  Serve with desired toppings.

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