Fluffy Blueberry Cornmeal Pancakes
These Fluffy Blueberry Cornmeal Pancakes are the perfect healthy weekend breakfast! They're refined sugar free, dairy free and use a combo of wheat flour and cornmeal as healthy swaps.
- 1/2 cup white wheat flour
- 1/4 cup cornmeal
- pinch of salt
- 1 tsp baking powder
- 1 egg
- 1/3 cup milk of your choice I use soy milk
- 1/2 lemon, juice only
- 1 tbs olive oil
- 2 tbs maple syrup
- 1 tbs vanilla
- 1/4 tsp nutmeg optional
- 1/2 cup fresh or frozen blueberries
- cooking spray I like olive oil spray
In a small bowl mix together soy milk (or other preferred milk) with the juice of 1/2 a lemon. Stir and let it sit for 2 minutes; this will create dairy free buttermilk. If you don't need it to be dairy free, just use 2% milk and lemon juice.
In a large bowl whisk together white wheat flour, cornmeal, baking powder and salt. Add egg, dairy free buttermilk, olive oil, maple syrup, vanilla and nutmeg. Whisk until it forms a batter. If you like thinner cornmeal pancakes, add extra milk (1 tbs at a time) until it's the consistency you want.
Heat a skillet to medium high heat. Spray the pan with cooking spray. Fill a 1/4 cup measuring cup with batter and pour into the pan to form a pancake shape. Sprinkle on 5-6 blueberries. Cook 2-3 minutes before flipping and then cook 2-3 minutes on the other side. Serve with maple syrup and you favorite toppings like walnuts or coconut flakes. Enjoy!