Adapted from The Vegan Chef, these corn cakes are the perfect breakfast on any occasion.
Ingredients
1¼ c. whole wheat flour
¾ c. cornmeal
1¼ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1⅓ c. almond milk
½ c. water
2 Tbsp. olive oil
1 c. blueberries
Instructions
Heat a pan or a griddle to medium heat.
In a small bowl, combine 2 Tbsp. of the whole wheat flour with the blueberries and toss to coat.
In a separate bowl, whisk together the rest of the flour, cornmeal, baking powder, baking soda, and salt.
Add the almond milk, water, and olive oil, and stir until just mixed.
Fold in the blueberries.
Scoop about ¼ c. of batter onto the griddle and cook until there are bubbles on the top of the corn cakes, about 3 minutes. Flip and cook another 3 minutes.
Serve with honey, agave syrup, and/or fresh fruit.
Recipe by Live Run Eat Grow at https://www.liveruneatgrow.com/2015/06/19/blueberry-corn-cakes/