Tuesday, March 4, 2014

Whole Wheat Cornmeal Blueberry Pancakes - egg free recipe

Whole Wheat Cornmeal Blueberry Pancakes
I am always looking for recipes that can be easily adjusted or modified for special needs and small batches.  When I have one or two guests for breakfast, I don't want to use a recipe for twenty.  So, I love recipes like this one.  Whole wheat (whole grains), cornmeal and blueberries with no added sugar, no eggs, and the milk can be replaced with almond, soy or coconut milk for a vegan option.  And, they actually taste good, too!

A couple of notes about this recipe, the batter is very thin, but, the pancakes puff up nicely, as you can see.  I used frozen blueberries and placed 8 - 9 berries on each pancake immediately after pouring the batter on the hot griddle.  I prefer to make sure every pancake has the same number of berries.  Lastly, I did use butter to grease the griddle.  If there was not enough butter on the griddle, they did stick.

Thanks for visiting the Americus Garden Inn blog.  Please let me know how this recipe works for you.

Whole Wheat Cornmeal Blueberry Pancakes

Whole Wheat Cornmeal Pancakes - egg free recipe (can be vegan)
Yield:  12 pancakes

1 cup whole wheat flour
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk (can use almond, soy or coconut milk for vegan version)
1/2 cup water (can use orange juice or some lemon juice for a variation)

1 cup fresh or frozen blueberries (8 - 9 berries per pancake)

  1. Mix together the whole wheat flour, cornmeal, baking powder, baking soda and salt in a large mixing bowl.
  2. In a separate small bowl, combine milk and water. Add to dry ingredients, stirring just until combined. Batter will be quite liquid.
  3. Let batter sit for 5 to 10 minutes to thicken.
  4. Ladle onto buttered griddle set to medium heat. Quickly, place 8 - 9 blueberries on each pancake.  Flip when bubbly on top, golden brown, and edges are slightly dry.
  5. Enjoy with some fresh maple syrup.

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