Today I made awesome pancakes. Blueberry polenta pancakes to be exact. Seriously, they were so good, I knew I needed to post the recipe. I snatched my little camera and managed to take a few kind-of-good photos. We ate these pancakes with pure maple syrup and a little soy-butter. I love the way the polenta added a rustic taste to these pancakes; and with the warm blueberries inside… mmm… so good. My apartment still smells like these heavenly cakes at 4:30 in the afternoon. If you make these for your family, I guarantee they will become a breakfast favorite.
Blueberry Polenta Pancakes
Yield: about 6-8 pancakes (depending on size)
1 c. unbleached flour
1/2 c. dry polenta (or cornmeal)
2 tsp. baking powder
1/2 tsp. salt
2 tbsp. natural sugar (optional)
1 1/2 cup. almond milk
1 tsp. white vinegar
2 tbsp. coconut oil (or canola)
1-1 1/12 c. fresh or frozen blueberries
Add the vinegar to the almond milk and set aside for a minute. In a bowl, sift together the flour, polenta, baking powder, salt and sugar (if using). Add the oil to the milk mixture. Gently combine the wet with the dry ingredients (avoid over mixing so you have fluffy pancakes instead of dense ones). Spoon about 1/2 cup of batter onto a preheated griddle or pan that has been coated or sprayed with oil. Top the pancake with a few tablespoons of blueberries. Cook over medium-high heat, when you see little bubbles coming through on the pancake, they are ready to flip over and continue cooking the other side. I’d say to cook for about 2-3 minutes per side.
Serve with fresh maple syrup for a divine breakfast.