Cookbook

Blueberry Breakfast Cakes

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25 Blogger by Cindy Gordon

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  • These Blueberry Breakfast Cakes are so delicious, we had them again this morning! I love blending the flavors of cornmeal and blueberries, they pair perfectly together. The pancakes are super fluffy too, I just love fluffy pancakes! The kiddos gobble them up, too. I adapted this recipe from an existing recipe, [so it] can be made with wheat flour and dairy products as well.

Ingredients

  • 1 3/4 c cornmeal
  • 1/4 c gluten free flour (I use Better Batter Gluten Free Flour)
  • 2 t baking powder
  • 1 egg
  • 2 cups non dairy milk (or dairy milk)
  • 2 T maple syrup
  • 1 cup fresh blueberries
5 (Rated by 3 moms)
PREP TIME 10 Min READY IN 20 Min
COOK TIME 10 Min SERVINGS 0

Preparation

  1. Mix all dry ingredients (not blueberries)
  2. Mix all wet ingredients (not blueberries)
  3. Combine wet and dry ingredients. Then gently fold in blueberries.
  4. Heat oil in skillet over medium heat.
  5. Use a 1/3 c measuring cup to make your pancakes. Scoop into pan and cook on each side until golden brown.
  6. Serve with syrup.

Rating

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2 REVIEWS

Bernice Dent - commented on Nov. 29, 2012

THESE LOOK DELICIOUS ..CANNOT WAIT TO TRY THEM !!

Dana Schwartz - commented on Nov. 29, 2012

I think these look great! I can't wait to try them soon. I love the idea of using cornmeal in my pancakes. -Dana