Blueberry-Corn Griddle Cakes – Tom Monte
Try Blueberry-Corn Griddle Cakes for a wholesome breakfast. Made with whole wheat pastry flour, cornmeal, and fresh blueberries, these pancakes are both tasty and nutritious.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tommonte.com.
Ingredients
- 1½ cups whole wheat pastry flour
- ½ cup yellow cornmeal
- 1 teaspoon baking powder
- Pinch of sea salt
- 1 teaspoon brown rice vinegar
- 2 tablespoons olive oil
- 1 cup vanilla soy milk or rice/soy milk blend
- 1¼ cups fresh blueberries
- brown rice syrup
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