Lemon Blueberry Pancakes

Lemon-Blueberry Cornmeal Pancakes
·1/3 cup rolled oats (ground into a flour)
·1/4 cup cornmeal
·1 tsp. baking soda
·dash salt
·1 tbsp. lemon zest
·1 tbsp. ground flaxseed or 1 egg white
·1/2 cup soy, almond, or low-fat milk
·1 tbsp. lemon juice
·1/2 tsp. lemon or vanilla extract
·1/4 cup fresh or frozen blueberries
·1 tbsp. maple syrup

Preheat non-stick griddle to 350°.  Combine ground flaxseed (if using) with 2 tbsp. of warm water and set aside.  In a medium bowl whisk together cornmeal, oat flour, baking soda, lemon zest, and salt.  Combine milk, lemon juice, and extract in a small bowl.  Add flaxseed mixture or egg white and stir to incorporate.  Add wet to dry and mix until combined.  Pour onto griddle, making two pancakes.  Top each with half the blueberries.  Cook 5-minutes, flip, and cook 3-4 minutes or until golden.  Top with maple syrup.

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