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Whole Grain Blueberry Pancakes
Debbie Zimmerman • December 6, 2022
Whole Grain Blueberry Pancakes
Makes 10 4” pancakes
Ingredients:
1 cup whole wheat flour
3/4 cup rolled oats
1/4 cup course-grind cornmeal
1/4 cup ground walnuts
1/4 cup flaxseed meal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsweetened applesauce
2 cups unsweetened plant-based milk
2 tablespoons of vinegar
1 cup blueberries, fresh or frozen
Instructions:
1. In a medium bowl, stir together the whole wheat flour, oats, cornmeal, walnuts, salt, baking powder, and baking soda. In a separate bowl, mix plant-based milk with vinegar. Allow to set for a minute. Add applesauce to milk mixture, stir together. Pour milk mixture into dry ingredients; mix well.
2. Heat a skillet over medium heat; add a light coat of cooking spray. Pour about 1/3 cup of batter per pancake onto the skillet. Cook until bubbles begin to form in the center, then flip and cook until browned on the other side.
Warm Blueberry Syrup
1 cup of frozen blueberries
1 tablespoon pure maple syrup
1 cup of water
1 teaspoon corn starch
In a small sauce pan, add blueberries, maple syrup and water; allow to boil 2-3 minutes. Meanwhile, dissolve the corn starch in 1 tablespoon of cold water. Add to boiling blueberries. Allow to simmer 2 minutes.
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