I’m a savory breakfast gal almost 100% of the time. But I’m abandoning that temporarily for these pancakes. Made with almond flour and cornmeal, these Blueberry Cornmeal Pancakes provide a hearty and satiating base I can’t stop eating! They’re almost like a pan-fried cornbread, so they’re a perfect balance of sweet and savory.

Each bite is bursting with fresh blueberries, and this tender almond flour and cornmeal based batter is perfect for soaking up maple syrup or a drizzle of honey. Have the perfect brunch celebration, or whip these up for your weekday meal prep. What better way to kick of your average weekday than with a gorgeous well-above-average breakfast?

What are you waiting for? Let’s get cooking!

Ingredients

½ cup almond flour
¼ cup cornmeal
2 tbsp turbinado sugar
½ cup blueberries
1 egg
⅓ to ½ cup coconut milk, adding ¼ cup then roughly 1 tbsp at a time until it reaches a thick pancake batter
½ tsp baking powder

 

Directions

  1. In a large mixing bowl, combine all dry ingredients.
  2. In a separate bowl, whisk together eggs, then add blueberries and milk, and combine
  3. Combine wet and dry ingredients stirring just a few times, being careful not to over mix.
  4. Ladle about 1/4 cup of mixture at a time to a greased hot skillet. Cooking eat side for 3-4 minutes, or until golden.
  5. Serve hot and top with additional blueberries, honey, butter, maple syrup, or whatever your heart desires!
Made with almond flour and cornmeal, these Blueberry Cornmeal Pancakes provide a hearty and satiating base I can't stop eating!
Made with almond flour and cornmeal, these Blueberry Cornmeal Pancakes provide a hearty and satiating base I can’t stop eating!
Made with almond flour and cornmeal, these Blueberry Cornmeal Pancakes provide a hearty and satiating base I can't stop eating!
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Blueberry Cornmeal Pancakes
Author: Maddie Augustin
Ingredients
  • ½ cup almond flour
  • ¼ cup cornmeal
  • 2 tbsp turbinado sugar
  • ½ cup blueberries
  • 1 egg
  • ⅓ to ½ cup coconut milk adding ¼ cup then roughly 1 tbsp at a time until it reaches a thick pancake batter
  • ½ tsp baking powder
Instructions
  1. In a large mixing bowl, combine all dry ingredients.
  2. In a separate bowl, whisk together eggs, then add blueberries and milk, and combine
  3. Combine wet and dry ingredients stirring just a few times, being careful not to over mix.
  4. Ladle about 1/4 cup of mixture at a time to a greased hot skillet. Cooking eat side for 3-4 minutes, or until golden.
  5. Serve hot and top with additional blueberries, honey, butter, maple syrup, or whatever your heart desires!