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Blueberry Wheat & Corn Pancakes PDF Print E-mail
Ingredients (use vegan versions):
  • 1 cup soymilk
  • 1/2 cup water
  • 1 cup whole wheat pastry flour
  • 1/2 cup whole grain corn flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh blueberries
  • 2 tablespoons light tasting olive oil
Directions:

1) Preheat the oven to 200 degrees F (95 degrees C)

2) Combine water & soy milk in small bowl

3) In large bowl, combine both of the flours, the baking powder, baking soda, & salt.

4) Stir in the milk mixture until just combined. Fold in the blueberries and let the batter sit for 5 minutes.

5) Lightly oil a skillet or griddle and heat over medium heat. Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until pancakes are bubbly on top and edges are slightly dry looking. Turn and cook until pancakes are browned. Transfer to a baking sheet to keep warm in the preheated oven (I cover them with tinfoil) while cooking the remaining batter. Serve warm with all natural (no sugar added) blueberry jam.

Hints:

*I use the above recipe for dinner pancakes with the jam.

*I add 2 tablespoons of maple syrup into the soymilk & water (stir until syrup "dissolves") for a slightly sweeter breakfast version. Then we serve with warmed 100% pure maple syrup.

Serves: 6

Preparation time: 25


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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