Blueberry Corncakes (dairy & egg free)

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Blueberry Corncakes (dairy & egg free)

 

1 1/4 cups whole-wheat pastry flour, divided

3/4 cup cornmeal

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1 1/3 cups soy milk or rice milk of choice

1/2 cup apple juice or water

10 ounces fresh or frozen blueberries

safflower oil as needed

 

Place 2 tablespoons of the whole wheat pastry flour in a medium bowl and set

aside. In a large bowl, place the remaining whole wheat pastry flour, cornmeal,

baking powder, baking soda, and salt, and stir well to combine.

In a small bowl, place the soy milk and apple juice, and whisk well to combine.

Add the wet ingredients to the dry ingredients and stir until just mixed. Place

the blueberries in the medium bowl with the reserved whole wheat pastry flour

and gently toss to thoroughly coat the blueberries with the flour. Gently fold

the blueberries into the batter.

Using a little safflower oil, lightly oil a large non-stick skillet (or

griddle), and place it over medium heat. Using a 1/4-cup measuring cup, portion

the batter into the hot skillet, and cook until the corncakes have bubbles on

top and the edges are slightly dry, about 3 minutes.

Using a spatula, carefully flip over the corncakes and cook an additional 2 to 3

minutes or until golden brown. Transfer the corncakes to a non-stick cookie

sheet and place in a 200 degree oven to keep warm while continuing with the

remaining batter.

Lightly oil the skillet again with a little safflower oil and repeat the cooking

procedure for the remaining batter. Serve the corncakes with your choice of

jams, preserves, syrups, or fresh fruit.

Yields 16 pancakes.