Sunday, July 8, 2012

Corn Cakes with Blueberry Drizzle

3/4 cup oat or spelt flour
½ cup fine cornmeal
¼ cup ground chia seeds
2 teaspoons baking powder
¼ teaspoon sea salt
1 ½ cup almond, coconut or rice milk, unsweetened
¼ cup water
1 teaspoon cinnamon
½ ripe banana, mashed
1 tablespoon grapeseed oil or coconut oil
1 tablespoon agave nectar
Mix all ingredients together in a large bowl. Cook on a non-stick griddle over medium heat with coconut oil until bubbly and brown. Flip over and cook on other side for a few minutes until brown. 
Yield: 8-10 pancakes.

Blueberry Drizzle
1 ½ tablespoons arrowroot
2 cups frozen wild blueberries
¼ cup maple syrup
½ cup water
1 teaspoon vanilla
Juice of one lemon & zest (optional, but this really is the secret ingredient)
Dissolve arrowroot in water and set aside. In a small saucepan, over medium heat, add blueberries, water with arrowroot, maple syrup, vanilla, lemon juice, & lemon zest. Cook until thickened, while stirring. Serve warm over pancakes.

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