Blue Cornmeal Pancakes
Article Published on Dec 01, 2016
If breakfast is the most important meal of the day, then it should be the best, the most awesome . . . it should be blue cornmeal pancakes!
The best mornings consist of a nice cup of brewed tea or coffee and a super star breakfast. Muffins, cereals, and yogurt are awesome choices, but pancakes are even better. Corn meal pancakes are absolutely delicious and gluten free. Pancakes should be fluffy, light, and flavorful. These pancakes are all of the above. These blue pancakes are a delightful spin on the usual classic with more flavors and texture that will leave you wanting seconds!
Cornbread is one of the best comfort foods, but it doesn’t need to be unhealthy. These corn pancakes are a great twist on the classic flavors of cornbread. Cornmeal is corn that has been ground up to create a flour-like consistency. Cornmeal contains a large amount of unsaturated fats and fiber. I used blue cornmeal in this recipe. Corn has gotten a bad reputation over the years. Most of the corn used in North America is highly refined, processed, and is genetically modified. Unlike its yellow counterpart, blue corn meal is easier to find in a non GMO version, especially if you’re looking in your local health food store.
One of the best reasons to use blue corn meal is its anti-cancer properties. Just like blackberries and blueberries, blue corn meal contains a high amount of antioxidants. Blue corn also has a slower rate of starch digestion which leads to a lower spike in your glycemic index. This means that you will stay full longer and won’t gain excess pounds due to high spikes in your sugar levels (such as happens with yellow corn).
Pancakes don’t need to be limited to breakfast. They are awesome as lunch or even dinner! Pair these up with fresh syrup such as maple, honey, or brown rice syrup. Add nuts or seeds and fruit. Be creative with your pancakes and craft a masterpiece with your favorite flavors and toppings.
Blue Cornmeal Pancakes
- 1 cup blue corn meal
- ½ cup gluten free flour (or spelt flour if not gluten free)
- 2 teaspoons baking powder
- 2 tablespoons unsweetened apple sauce
- 1 teaspoon Himalayan salt
- 1 cup vanilla unsweetened almond milk
- 2 tablespoons coconut oil
Combine all dry ingredients together
Add all wet ingredients to dry ingredients (apple sauce, almond milk and coconut oil). Let this sit for 10 minutes to thicken
Preheat a pan with 1 tablespoon of coconut oil on medium heat. Scoop out dollops of batter onto pan and cook for 3 minutes each side. When you see bubbles appearing on one side, flip them over and cook for another 2 minutes
Serve with fruit, syrup, or nuts
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