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Ingredients
1 1/2 cups whole wheat pastry flour
1/2 cup blue cornmeal
generous pinch sea salt
1 teaspoon baking powder
grated zest of 1 lemon
1 teaspoon brown rice vinegar
light olive oil
1-2 cups unsweetened almond milk
Suzanne's Specialties Raspberry Rice Nectar
Directions
Whisk together flour, cornmeal, salt and baking powder. Mix in lemon zest, rice vinegar and 2 tablespoons oil. Slowly mix in milk. Blend to create a thin batter. Fold in blueberries.
Lightly oil (with olive oil) a griddle or skillet and warm over medium heat.
Spoon batter onto hot griddle to form 3-inch rounds and cook until golden. Flip each pancake and cook until golden. Serve smothered in raspberry rice syrup.
Makes about 24 pancakes.
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Print ThisBlue Corn Hotcakes with Fruit Infused Syrup
There's nothing quite like hotcakes on a Sunday morning...but all the fat and sugar, right? Well, now you have these vegan beauties to make instead. Yummy, made from whole grain flour and completely delicious, if you top these with fruity brown rice syrup, you have a breakfast that starts the day off oh, so sweetly.Ingredients
1 1/2 cups whole wheat pastry flour
1/2 cup blue cornmeal
generous pinch sea salt
1 teaspoon baking powder
grated zest of 1 lemon
1 teaspoon brown rice vinegar
light olive oil
1-2 cups unsweetened almond milk
Suzanne's Specialties Raspberry Rice Nectar
Directions
Whisk together flour, cornmeal, salt and baking powder. Mix in lemon zest, rice vinegar and 2 tablespoons oil. Slowly mix in milk. Blend to create a thin batter. Fold in blueberries.
Lightly oil (with olive oil) a griddle or skillet and warm over medium heat.
Spoon batter onto hot griddle to form 3-inch rounds and cook until golden. Flip each pancake and cook until golden. Serve smothered in raspberry rice syrup.
Makes about 24 pancakes.
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