Blueberry Cornmeal Pancakes

Gosh these sound healthy and good. Soy milk is mixed in with whole wheat flour and cornmeal to make this wonderful batter. Pour onto a hot griddle or pan and cook each side until golden. Douse with maple syrup or the blackberry syrup above.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 181 Calories

Ingredients

• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon baking soda
• ½ cup water
• 1 cup whole wheat flour
• 2 tablespoons vegetable oil
• 1 cup fresh blueberries
• 1 cup soy milk
• ½ cup stone ground cornmeal

Recipe Instructions

Step 1

Preheat oven to 200 degrees F (95 degrees C).

Step 2

In a small bowl combine the soy milk and water.

Step 3

In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Stir in the soy milk mixture just until combined. Fold in the blueberries and let the batter sit for 5 minutes.

Step 4

Lightly oil a skillet or griddle and heat over medium heat. Pour about 1/4 cup of batter onto the hot griddle and cook until pancakes are bubbly on top and edges are slightly dry looking. Turn and cook until pancakes are browned. Transfer to a baking sheet and keep warm in the oven while cooking the remaining batter. Serve warm with syrup or jam.