Blueberry Lemon Cornmeal Pancakes

I got this recipe from the Love and Lemons cookbook and I absolutely love it! I made minor adjustments because I wouldn’t be me if I didn’t, like adding blueberries. So, if you don’t like them feel free to leave out or replace. I mixed the dry and wet ingredients the night before I made them so that I had minimal prep work in the morning, which worked great. They’re super fluffy and lemony and I highly recommend!

Ingredients:

  • 1 c AP flour
  • 3/4 c whole wheat flour
  • 1/2 c cornmeal
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 c almond milk
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 2 tbsp flax seed + 6 tbsp water mixed and stood for 5 mins
  • 1/4 c olive oil
  • small container blueberries/ 1-1.5 c frozen blueberries

Mix flours, cornmeal, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk all remaining ingredients for a minute or two. Pour wet batter into dry ingredients and mix until just combined. On an oiled pan on medium heat or griddle set to 350, scoop desired amount of batter and cook for about a minute. Add blueberries and cook until air bubbles start to form. Flip and cook until browned on both sides. (about 2-3 minutes per side).

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