Blueberry Cornmeal Pancakes Recipe
This Blueberry Cornmeal Pancakes recipe is truly heart-healthy, in addition to being delicious.
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 www.motherearthliving.com.
Cooking tools:
- Cast iron skillet
- Griddle
- Pastry brush
- Mixing bowl
- Whisk
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Oven
- Stove
- Plate
Ingredients
- 1 1/3 cups plain, unsweetened soymilk, plus extra if the batter needs thinning
- 1 tbsp plus 1 tsp fresh lemon juice
- 2 tbsp ground flaxseeds
- 1/4 cup very hot water (about 180 degrees F/82 degrees C)
- 1/4 cup canola oil
- 1 1/3 cups whole-wheat pastry flour
- 2/3 cup cornmeal
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 cups blueberries, plus 2 cups/280 g for serving (optional)
- 1 cup pecans, toasted and coarsely chopped
- Confectioners’ sugar (optional)
- Pure maple syrup
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