These whole grain pancakes are full of texture and flavor, made with rolled oats and corn grits. They are wheat-free and gluten-free (only for those gluten-sensitive people who can tolerate oats), so everyone can get in on this treat. I prefer to grind my own flaxmeal, oat flour and cornmeal for added freshness, but you may use store-bought, if you prefer.
Blueberry Cornmeal Pancakes — adapted from Dreena Burton’s Raspberry Cornmeal Pancakes
- 1 tbsp. flax seed, ground (may use equal amount of flaxmeal)
- 1 cup + 1-2 tbsp. nondairy milk
- 3/4 cup + 2 tbsp. rolled oats, ground (may use equal amount of oat flour)
- 1/2 cup corn grits, ground (may use equal amount of fine cornmeal)
- 1/2 tsp. salt
- 1 tbsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. vanilla extract
- 1 tbsp. canola oil, plus more for pan
- 1 tbsp. maple syrup or agave nectar
- 2-4 tbsp. water to thin batter, to desired consistency
- 1 cup frozen or fresh blueberries
- Combine flaxmeal, nondairy milk, canola oil, maple syrup (or agave nectar) and vanilla in a small bowl.
- Combine oat flour, cornmeal, salt, baking powder and cinnamon in a medium size bowl.
- Add wet ingredients to dry and mix until just combined. Add water, to desired consistency. Fold in blueberries.
- Lightly grease medium size skillet with canola oil. Heat on medium high for a few minutes until hot, and then reduce heat to medium-low. After about a minute, pour 1/3-1/2 cup of batter (depending on how large you want the pancakes to be) onto skillet and let cook for about four minutes, until bubbles appear on the outer edge of the pancake. Flip and cook for about two minutes more. Serve warm with maple syrup and fresh fruit.
Yield: About 8 medium size pancakes