Crunchy Blueberry Pancakes
Ingredients
- 1 1/4 Cup Whole wheat flour
- 1/2 Cup Cornmeal
- 1/4 Teaspoon Salt
- 1/2 Tsp Baking powder
- 1/2 Tsp Baking soda
- 1/2 Tsp Cinnamon Ground
- 1 1/3 Cup Soy milk
- 2 Tbs Maple syrup
- 3 Tbs Canola oil
- 1/2 Cup Blueberries
Instructions
- Crunchy Blueberry Pancakes PREPARATION TIME: 20 MINUTES MAKES 2 SERVINGS (EIGHT 4-INCH PANCAKES) When you have time for relaxing and lingering over a cup of coffee, mix up a batch of light and elegant vegan pancakes and consider inviting a friend for breakfast. Cornmeal gives the pancakes extra crunch, and adding the blueberries while the pancakes cook keeps the batter from turning blue. Serve drizzled with pure maple syrup. 1¼ cup whole-wheat pastry flour ½ cup cornmeal ¼ teaspoon salt ½ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon ground cinnamon 1 ? cups soy milk 2 tablespoons pure maple syrup 1½ tablespoons freshly squeezed lemon juice 3 tablespoons canola oil ½ cup fresh or frozen blueberries, thawed In a large bowl, combine the flour, cornmeal, salt, baking soda, baking powder, and cinnamon. In a medium bowl, combine the soy milk, maple syrup, lemon juice, and oil. Pour the soy milk mixture into the flour mixture. Stir just to combine. Heat a lightly oiled skillet over medium-high heat. For each pancake, ladle ¼ cup of the batter onto the skillet. Sprinkle the top of each pancake with blueberries. When bubbles begin to appear on the top of the pancakes, after about 1 to 1 ½ minutes, turn, and cook until the second side is golden.
