Blueberry Corn Pancakes

Blueberry Corn Pancakes

Full Recipe  makes 10 Pancakes

2 T flaxmeal

1/4 cup warm water

2 cups yellow cornmeal

2 tsp. baking powder

1/2 tsp. salt

2 cups rice milk

2 T. pure maple syrup

2 T oil

1 cup fresh or thawed blueberries

(you can use an egg in place of the flaxmeal)

1/2 Recipe makes 5 pancakes

1 T. flaxmeal

2 T. warm water

1 cup yellow cornmeal

1 tsp. baking powder

1/4 tsp. salt

1 cup rice milk

1 T. pure maple syrup

1 T. oil

1/2 cup blueberries

Single Serving

1/2 T. flaxmeal

1 T. warm water

1/2 cup yellow cornmeal

1/2 tsp. baking powder

1/8 tsp salt

1/2 cup rice milk

1/2 T. pure maple syrup

1/2 T oil

1/4 cup blueberries

Mix together flaxmeal and warm water in a small bowl.  Set aside.

Mix together dry ingredients.  In separate bowl, mix together wet ingredients, including the flaxmeal mixture.

Mix wet into dry ingredients just until combined.

Cook on griddle heated to medium heat and oiled. Use a 1/3 cup measure to pour batter onto skillet.  Sprinkle with blueberries.  Cook 2-3 min. on the first side, flip and cook an additional 1-2 min.  These pancakes will not bubble as much as homestyle pancakes.  A firm bottom is the indicator for flip timing.  

 Serve warm with pure maple syrup.