I bet you wondered what I would be doing with so many blueberries, didn’t you? Well, this is what!
These pancakes are a frequent visitor on our breakfast table. I say visitor because nearly as soon as they hit the plates they are gone. Into hungry bellies, that is! My hubby won’t eat any pancake that doesn’t have fruit, so these fit the bill for the whole family!
If you somehow happen to have any left (or decide to double the recipe) they freeze beautifully, and reheat quickly in a toaster or toaster oven for a quick breakfast on a busy morning.
- 1 cup cornmeal
- 1¼ cup whole wheat flour
- 1 tsp salt
- ¼ cup applesauce or prepared egg replacer (or 1 egg if not an issue)
- ¼ cup oil
- ¼ cup brown sugar (or honey, just reduce some of the liquid)
- 2 cups water (or replace up to half with dairy free milk)
- 2 tsp baking powder
- Approx. 1 cup fresh or thawed blueberries
- Mix all ingredients together, except for baking powder and blueberries.
- Add baking powder and allow to sit for about three minutes, or until the batter starts to show bubbles.
- Ladle out in ¼ cup portions onto a hot griddle and add blueberries to pre-poured cakes.
- Wait until bubbles form on the top of the pancakes and then flip and cook until done.
- Serve piping hot with maple syrup or fruit on top.
You also may substitute any other fruit in this pancake, so long as it is cut into approximately blueberry sized pieces, and is precooked if it is hard like an apple.