Blueberry Cornmeal Pancakes

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Blueberries are good all year around. Buy the big bags of frozen blueberries and use them in smoothies, atop cereal, and out of hand. you can also bake them into pancakes like these or just toss them on top. **We can freeze blueberries without doing damage to their delicate anthocyanin antioxidants.  When blueberries are in season, go all out just like you do with apples in the fall. The antioxidants in the blue are protective against urinary tract infections. One cup of blueberries contains 19% vitamin C, 32% vitamin K, and 25% manganese.

**Organically grown blueberries turned out to have significantly higher concentrations of total phenol antioxidants and total anthocyanin antioxidants than conventionally grown blueberries, as well as significantly higher total antioxidant capacity. Numerous specific antioxidant anthocyanins were measured in the study, including delphinidins, malvidins, and petunidins. The antioxidant flavonoid quercetin was also measured.

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Blueberry Cornmeal Pancakes

Ingredients:

 

  • 1 cup cornmeal
  • 1 cup oats
  • 2 tablespoons coconut flour
  • 2 tablespoons coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 ¾ cup buttermilk*
  • 1 egg
  • 2 egg whites
  • 3/4 cup fresh or frnnyozen blueberries plus more for topping
  • ¼ cup coconut plus more for topping
  • Ghee (optional)

Additional Toppings:

  • Chopped walnuts (optional
  • Maple syrup

Whisk cornmeal, oats, coconut flour, coconut sugar, sea salt, baking powder and baking soda.

Add buttermilk, egg and egg whites.  Stir to combine. Stir in blueberries and coconut. Note: Using frozen blueberries will likely turn your batter blue like mine. Fresh blueberries, often bigger and heavier than the frozen wild blueberries I use, may sink to the bottom, so with fresh blueberries,  I like to sprinkle a few over each pancake during cooking.

Let batter rest. Meanwhile, heat your griddle over medium heat. Coat with healthy nonstick cooking spray.  Using a silicone spatula, spread a thin layer of ghee over the griddle if desired for a tastier pancake with a crispy edge.

When griddle surface is hot, Ladle small amount of batter onto griddle for each pancake. cook until bubbles appear across the pancake. Flip and cook 30 seconds to a minute more.

Serve with fresh or frozen thawed blueberries, maple syrup, coconut, and/or chopped walnuts.

Note: For a health boost, try mixing maple syrup with flax seed oil 50/50.

*I use Saco buttermilk powder. Shake or blend 3 tablespoons (-ish) powder per cup of water.

Enjoy!  -CR

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**whfoods

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About Fit, Healthy, Happy Home

I now more than ever dedicate all that I do to the Lord and His purposes. As a trainer and natural foods consultant, mother of 3 and wife to an anointed husband, My blog reflects my walk with God and what He gave us, and how to prepare foods the best way possible, and my desire to get others in shape.
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