Categories: Pancakes
Ingredients
- 3/4 cup all purpose flour (I used mix of white whole wheat and barley flours)
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons canola oil (any mild tasting veg oil will do)
- 1 1/4 cup plain soy milk
- 1/3 cup water
- 1 teaspoon vanilla
- 2 tablespoons pure maple syrup
- 2 teaspoons grated lemon zest
- 1 cup fresh blueberries
Directions
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Preheat a large non-stick pan on medium high heat. Sift together, flour, cornmeal, baking powder and salt. In a separate bowl, combine all other ingredients. Add wet to dry, mix until just combined, then fold in the blueberries. Do not over mix or pancakes will be tough, a couple of lumps is ok.
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Spray pan with cooking spray. Use a 1/4 cup measuring cup or an ice cream scoop to pour out batter into pan. Cook pancakes until brown on bottom and bubbles form on top, about 4 minutes. Flip pancakes over with a thin spatula and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more oil to the pan as needed.