Blue Corn Hotcakes with Fruit Infused Syrup - Christina Cooks

Ingredients

• 1 ½ cups sprouted whole wheat flour or whole wheat pastry flour
• ½ cup organic blue cornmeal
• generous pinch sea salt
• 1 teaspoon baking powder
• grated zest of 1 lemon
• 1 teaspoon brown rice vinegar
• avocado oil
• 1-2 cups unsweetened almond or soy milk
• 1 cup fresh blueberries
• 1 cup brown rice syrup
• ½ cup fresh/frozen raspberries