Blueberry Cornmeal Pancakes - V, GF!

Blueberry Cornmeal Pancakes


2 cups Gluten Free Flour or All-purpose flour

1 cup cornmeal

4 Tbsp raw sugar

4 tsp baking powder

1  tsp salt

1 1/4 cup soy, rice or almond milk

2 tsp apple cider vinegar

2 tsp vanilla extract

2 Tbsp coconut or vegetable oil

1 cup frozen or fresh blueberries



Pre-heat the oven to 200°F 


In a bowl combine “milk” and apple cider vinegar and set aside.  In a large bowl sift together the flour, sugar, baking powder, and salt. Add the wet ingredients into the dry ingredient and stir until only smooth (a few small lumps are alright), stir in blueberries.  Heat a lightly oiled, skillet or griddle over medium heat.  Using a ¹⁄3  cup measuring cup, pour batter onto skillet.  They are ready to flip once you see some small bubbles form.  Cook the second side for 4-5 minutes, transfer to a baking sheet to keep warm in the oven until the rest of the pancakes are cooked.  Serve with maple syrup and enjoy!



Total prep and cooking time: 30 minutes

Makes 12-16 pancakes





Dr. Carrie RittlingComment