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.

Love,

Susan

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.

It Feels Like Summer in Americus

I can't believe how beautiful the weather has been here in Americus, Georgia. Today, it was 80 degrees in the shade on the porch. The small sasanqua next to the porch has just exploded with flowers.

The persimmon tree is turning a gorgeous orange hue. Remember, you can click to enlarge the photos.

This crepe myrtle is one of the tornado survivors (from 3 years ago) on the north side of the yard.

The parrotia tree in the front yard.

We are not seeing as many pecans this year. From what we have heard, this is not a good year for the pecan crop.

The gingko tree leaves are a beautiful yellow.

A glimpse of the bald cypress looking up into the tree.

As I was taking the photo of the bald cypress, I smelled a familiar aroma, and not a pleasant one. And then, I found the source. A stinkhorn mushroom.

The stinkhorn mushroom was under the salvia. When we first did the landscaping, two years ago, the stinkhorn mushrooms appeared. We had never seen them before. They are incredibly interesting - this exotic, orange, columnar "thing" appears. The precursor to the mushroom looks like a hard-boiled egg just under the surface. They don't become "stinky" until they are orange. The insects are drawn to the scent and they spread the mushrooms' spores. Fascinating, but "stinky". What is really peculiar is that they normally appear when the soil is damp. But, it hasn't been raining... Hmmmm....

The salvia above the stinkhorn.

As I said, it feels like summer and the "endless summer" hydrangea is blooming, again!

But, there is another stinkhorn directly underneath.

We thought the yarrow was finished for the season, but, it is blooming again.

This past weekend, we had some really wonderful guests staying with us. Some came to attend Jimmy Carter's Sunday School class, some came for Andersonville National Historic Site, Milt came for his fraternity reunion. We had some first time B&B folks and some people just passing through our area. One of our guests was a vegan, so, I made some special things just for her. I found a recipe for vegan yeast pancakes which came out quite good. Lory, here is the recipe that I promised to share.

VEGAN YEAST PANCAKES (small batch for 2 - 3 people about 7 pancakes)

1 cup flour

1 tsp dry yeast (I used rapid rise because that is what I had on hand)

1/2 tsp salt

1 tsp sugar

1/2 TBS flaxseed meal

1 1/2 tbs water

1 TBS oil

3/4 cup soy milk (I used vanilla)

1. Whisk first 4 ingredients together in a medium bowl.
2. In the small bowl of the food processor, combine flax and water until thick and foamy.
3. Add oil and soy milk to flax mixture.
4. Add wet ingredients to dry.
5. Allow batter to sit covered overnight in the refrigerator.
6. Remove batter from refrigerator as you heat griddle to proper temperature for pancakes.
7. If batter appears too thick, add a couple of TBS of extra soy milk.
8. Grease griddle lightly using canola oil or use PAM.
9. Cook on one side until golden brown, flip and cook other side until golden.
10. Serve with real maple syrup.

NOTES: I did add a little cinnamon to the batter and fresh banana slices on top. Kim said that the texture was reminiscent of yeast dinner rolls. You can add any fruit, nuts, granola - use your imagination.

Thank you for visiting the Americus Garden Inn blog. We wish everyone a Thanksgiving full of wonderful blessings.