Recipe #14: Blueberry Lemon Cornmeal Pancakes

Warning: These are not like traditional pancakes.  They are not light and fluffy and overly sweet.  They are hearty and dense and filling.  They will also make you feel great, not bloated and headache-y with that icky throat feeling that you get from traditional pancakes with fake syrup.  Lemons and blueberries have been friends forever and when you put them together in this breakfasty treat they are truly bitchen.  This is another adaptation of a recipe from the Engine 2 Diet Book which itself was an adaptation of a recipe from Vegan with a Vengeance.   

Yay! Blueberry pancakes that WON'T make you feel like this.

1 1/4 cups whole wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 c. cornmeal

2 cups almond milk

1/2 cup vanilla flavored soy yogurt

The juice and zest of 2 lemons

1 1/2 cups fresh or frozen & thawed blueberries

Cooking spray

Real maple syrup

Combine wet ingredients in a large bowl and stir very well.  It will look weird and watery but it is supposed to.  Combine dry ingredients in a separate bowl (if you have one with a pouring lip- use it) and stir very well to combine.  Add wet ingredients to dry ingredients and stir until there are no lumpy parts.  Keep in mind that cornmeal is very grainy and whole wheat flour is, y'know, brownish, so the batter is not going to have the same texture or color that you may be used to with traditional pancakes.  Do not panic about it, just fold in the blueberries and stir.  Spray a large skillet/frying pan with cooking spray and heat over a low-medium flame.  When a drop of water sizzles in the pan, it's go time.  Pour batter into center of the pan and swirl it around to make it thinner and even.  Cook for about 4-5 minutes until pancake is very easily lifted with a spatula--don't rush it or you will have a broken pancake.  Flip and cook on the other side for another 3 minutes.  Keep going until you have used up the batter.  Respray the pan as necessary.  If you want to serve them all at once, keep them warm by putting a glass plate in a 200 degree oven.  As you finish the pancakes, add them to the plate.  Serve with real maple syrup-- I know it is expensive but it is so much better (and better for you) than the fake stuff and you don't need very much at all to take these over the top.