Active time: 20 minutes Total time: 30 minutes
If you choose to skip maple syrup, the homemade blueberry syrup adds the sweetness you want while packing in some extra fiber and antioxidants from the blueberries. Opting for a gluten-free flour blend make these ideal for a GF breakfast.
Blueberry Corn Pancakes
- 1 1/2 cups (255g) fresh blueberries
- 2 tablespoons maple syrup
- 1/4 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1/2 cup (83g) fine yellow cornmeal
- 1/4 cup (35g) whole- wheat pastry flour or gluten-free flour blend
- 1 1/2 teaspoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (118ml) 2% milk
- 1 egg, beaten
- 1 1/2 tablespoon melted coconut oil or safflower oil
In a small saucepan, combine 1 cup (170g) of the blueberries, syrup, cinnamon and lemon juice. Bring to a simmer over medium low heat and cook, stirring frequently, until the blueberries have popped and released their juices and the mixture is syrupy, 4 minutes. Keep warm over low heat.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a small bowl, whisk together the milk, egg and oil. Pour the wet ingredients into the dry ingredients. Add the blueberries and stir until combined.
Mist a non-stick pan with cooking spray and heat over medium heat until hot. Scoop the batter into a 1/4-cup measure and pour into the pan. Repeat with remaining batter in 2 batches, spacing the pancakes a few inches apart. Flip the pancakes when the edges look dry and the bottoms are golden brown, about 3 minutes. Adjust heat as necessary. Cook on the second side until cooked through. Serve with the blueberry syrup.
Serves: 4 | Serving Size: 2 pancakes and 2 heaping tablespoons syrup
Nutrition (per serving): Calories: 226; Total Fat: 8g; Saturated Fat: 5g; Monounsaturated Fat: 1g; Cholesterol: 49mg,; Sodium: 185mg; Carbohydrate: 36g; Dietary Fiber: 4g; Sugar: 15g; Protein: 5g