Cornmeal and Buckwheat Pancakes

Summary

Yield
Servings
SourceBonnie Beck
Prep time15 minutes
Cooking time45 minutes
Total time1 hour

Description

This recipe was entered in our We ♥ Local Cornmeal recipe contest by Bonnie Beck.  Bonnie says,"This recipe is special because it was created by my acupuncturist." It's a gluten-free option for delicious morning pancakes!

Ingredients

4  
egg
1 cup
milk, whole
   
sunflower oil (or butter for the pan)
   
maple syrup (for serving)
1 cup
cornmeal
1 cup
flour, buckwheat
1/2 cup
flour, almond
1 tablespoon
baking powder
1/2 cup
blueberries

Instructions

Beat together eggs and whole milk. Whisk in cornmeal, buckwheat flour, almond meal, and baking powder. Adjust by adding water if mix seems too dry.  Add 1/2 cup blueberries.  Heat skillet or cast iron on medium or medium high. Add butter or oil, ladle batter into pan. These do not bubble when ready to flip like white flour pancakes do. Just pay attention to when the outside edge is starting to look dry. Lift an edge with a spatula and peek underneath. If it is ready to flip, it will be golden brown. Each side takes about 3 minutes to cook. Reduce heat if pan is getting too hot. Cook until done. Drizzle with Vermont maple syrup and serve!