Blueberry Corn Pancakes
An easy blue zone recipe that's ideal for weekday mornings, campsite cooking, or brunch with friends.
Servings 4
Ingredients
- 1 cup finely ground cornmeal
- 1/2 cup All purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 pinch sea salt
- 1 1/2 cups unsweetened plant-based milk
- 1 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 cup frozen wild blueberries
Instructions
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, cinnamon, and salt.
- Add the milk, maple syrup, and vanilla to the dry ingredients and stir until combined. Fold in the blueberries and let the batter sit for 5 minutes.
- Heat a non-stick griddle or skillet over medium heat. Pour 1/4 cup of batter per pancake onto the hot griddle and cook until slightly bubbly, then flip. Each pancake should cook for approximately 2 to 3 minutes per side.
- Repeat with remaining batter and serve with warm maple syrup.