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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
In a large mixing bowl, combine all dry ingredients.
In a separate bowl, whisk together eggs, then add blueberries and milk, and combine
Combine wet and dry ingredients stirring just a few times, being careful not to over mix.
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.
Serve hot and top with additional blueberries, honey, butter, maple syrup, or whatever your heart desires!