Blueberry Pancakes makes 2 servings (eight 4″ pancakes)
1 1/4 cup flour
1/2 cup cornmeal
1/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 1/3 cups non-dairy milk
2 Tbs. pure maple syrup
3 Tbs. oil
1 cup fresh or frozen blueberries, thawed
1/2 cup toasted pecans
In a large bowl, sift together dry ingredients.
In a medium bowl, combine the wet ingredients.
Add wet to dry, stirring just to combine.
Heat pancake griddle till water dances when sprinkled onto griddle. Ladle onto griddle, then sprinkle with blueberries and nuts as desired. When bubbles appear on the top of the pancakes, turn and cook until the second side is golden.