Cornmeal Yogurt Blueberry Pancakes

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adapted from Levana Cooks, using Mixed Berry Levana Nourishments

cornmeal yogurt blueberry pancakes

These blueberry pancakes have all the appeal of latkas, without the frying.

My blueberry pancakes are the perfect recipe to play with gluten-free flour. And nobody but you will even notice you made some accommodations for Healthy Gluten-Free Treats.

Don’t be surprised that I use frozen berries!

Unsweetened of course: Frozen Fruit are my great favorite: ready, sweet, delicious, always available, and always affordable. I recently made them with all-blue cornmeal, and they were delicious but they took on an ink-deep blue color, so I decided to make them with regular cornmeal and got the same delicious flavor but more pristine look above. You can easily make these pancakes dairy-free by using any dairy-free milk and yogurt.

You will love the pleasing grittiness of cornmeal in these blueberry pancakes!

Ingredients

  • 4 eggs
  • 2 cups fine cornmeal
  • 2 pouches Mixed Berry Levana Nourishments
  • 1 cup flour, any flour including Gluten-free
  • 2 cups whole milk plain yogurt, buttermilk or coconut yogurt
  • 2 cups whole milk or milk alternative
  • 1/2 cup coconut sugar, or 1/3 cup stevia or truvia
  • ¼ cup coconut oil or extra light olive oil
  • ½ teaspoon salt
  • 3 cups blueberries, frozen OK, thawed

Instructions

Place all but last ingredient in a blender, and blend until smooth (or just whisk by hand). Transfer to a bowl, and fold in the berries by hand.

Heat a skillet until very hot. Spray with vegetable spray. Drop the batter by heaping tablespoons, 6-7 at a time, and cook 1-2 minutes on each side. Serve hot, alone or drizzled with honey or maple syrup, or topped with plain yogurt.

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