Sunday at our house is Pancake Day. And there is nothing better (or at least we think so!) than our house pancakes. This is one of the two I always make.
This recipe came about because (a) I have gluten sensitivity (b) I had a package of organic blue cornmeal and (c) I try to make each meal count – even if its primary purpose is unabashed decadence, like pancakes. But as with desserts, I don’t want to compromise either. It has to be absolutely good.
Below is the basic recipe and under that I note additions I make from time to time to mix it up. I always try to add some high-protein flour to the mix in a 2:1 ratio. I typically use Quinoa Flour or Almond Meal or a mix of both. Consuming protein and fat along with your carbohydrates helps the carbohydrates digest more efficiently (think of it as a time-release capsule that helps reduce the insulin spike – especially since you’re going to put that maple syrup!)
These pancakes are substantial, they are crispy on the edges, airy and dense in the middle.
2 cups organic blue cornmeal
1 cup quinoa flour or almond meal or a mix of both
2 tsp. baking powder
1 tsp. baking soda
½ t. salt
2 to 2 ½ cups So Delicious Coconut Milk, Unsweetened
1 to 1 ½ cups blueberries
2 tsp. vanilla extract
Optional Additions
¼ – ½ cup unsweetened applesauce (reduce coconut milk accordingly)
¼ cup ground flax seeds
¼ cup chia seeds
½ cup cooked quinoa (for more protein)
1 mashed banana
Mix dry ingredients. Add wet ingredients and blueberries. You can adjust the consistency by adding more or less coconut milk. The more liquid, the thinner the pancakes, with crispy edges. The less milk, the more dense and cakey. I make them depending on my mood ☺
I top these with butter, maple syrup or apple sauce.
Enjoy!