Blue Cornmeal Pancakes
I’m going to keep this short and sweet.
Just like the tasty stack of pancakes you see above.
This is one of my go-to pancake recipes. I’ve made it with yellow cornmeal and blue cornmeal. It always comes out great.
I’ve made many variations of cornmeal pancakes before and think the 50/50 ratio of cornmeal to flour is perfect.
It has a firmer texture than regular pancakes and is not as bread-y. (I don’t like traditional pancakes that much because of that.)
The cornmeal is also more nutritious than all purpose flour. And that’s another reason I like these.
I usually double this recipe and freeze the leftovers.
That way, during the week I can just take some out and microwave them for a quick and easy breakfast.
The blueberry syrup below was made with 1/2 cup maple syrup, 1/2 cup frozen blueberries, and a dash of cinnamon.
Of course, you could serve these with any sweetener you like such as jam, honey, or maple syrup.
Hope you get a chance to try these!
In case you missed them, here are some of my other breakfast recipes!
- Matcha Pancakes with Kuromitsu and Vanilla bean cream
- Blue Cornmeal Pancakes
- Vegan Turkish Menemen (tofu stir fry) Revisited
- Maple Walnut Biscotti
- Red Quinoa Plate with Chard, Carrots, Onion, and Poached Egg
- Waffles with Rolled oats and Olive oil Gluten Free
- Easy Granola with Olive oil and Maple Syrup
- Brown Butter Granola with Pomegranate Molasses, Sumac, and Coconut