Whole Wheat and Cornmeal Blueberry Pancakes

While I was in Nashville, way back in the day, my mom made me delicious cornmeal blueberry pancakes. They were the inspiration for this dish 🙂 which is a great breakfast to get you up and at em’ in the morning.

Whole Wheat Cornmeal Blueberry Pancakes

Serves 3-4

  • 1/2 cup Whole Wheat Flour
  • 3/4 cup Cornmeal
  • 2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 2 tbsp. Canola Oil
  • 1 1/4 cup Soy Milk
  • 1/3 cup Water
  • 1 tsp. Vanilla
  • 2 tbsp. Maple Syrup
  • 1 cup Blueberries

Mix together flour, cornmeal, baking powder and salt. Combine all other ingredients separately (except for the blueberries). Add wet to dry and mix until combined. Fold in the blueberries (very carefully). Cook pancakes :). Top with more maple syrup. So good.

ECO-BENEFITS

  1. Whole wheat flour means less energy than normal white flour (you don’t need to enrich it and bleach it, etc.)
  2. Get your blueberries organic, local, and seasonal. No pesticides, less transportation, and no extra energy put into growing them at that time of year.
  3. Vegan means never having to say you’re sorry. (Sorry. I’ve never even seen Love Story but I’ve seen Now and Then enough to know the line :)–>and I figure if you’ve read my blog at all I’ve probably beaten the vegan thing to death by now haha).
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