Total Preparation Time: 15 to 30 minutes
Ingredients: Other
Actual Cooking Time: Less than 15 minutes
Number of Servings: 2
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Meal Type: Breakfast & Brunch
Ingredients
1 1/4 cup Whole wheat pastry flour
1/2 cup Cornmeal
1/4 teaspoon Salt
1/2 teaspoon Baking soda
1/2 teaspoon Baking powder
1/2 teaspoon Ground cinnamon
1 1/3 cup Milk
2 tablespoons Pure maple syrup
1 1/2 tablespoons Freshly squeezed lemon juice
3 tablespoons Canola oil
1/2 cup Fresh or frozen blueberries, thawed
Preparation
In a large bowl, combine flour, cornmeal, salt, baking soda, baking powder, and cinnamon.
In a medium bowl, combine milk, maple syrup, lemon juice, and oil. Pour the milk mixture into the flour mixture. Stir just to combine.
Heat lightly oiled skillet over medium high heat. For each pancake, ladle 1/4 cup of the batter onto the skillet. Sprinkle the top of the each pancake with blueberries. When bubbles begin to appear on top of pancakes, after about 1 to 1 1/2 minutes, turn, and cook until golden on second side.
Cook's Notes
Nutrition Information