27 Feb Cornmeal Berry Pancakes
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| Prep Time | 20 minutes |
| Cook Time | 20 - 30 minutes |
| Servings |
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Ingredients
- 1/2 cup old fashioned rolled oats gluten free if needed
- 1/4 cup millet flour
- 1/4 cup sorghum flour
- 1/4 cup cornmeal
- 1 Tbsp baking powder
- 1/2 tsp Himalayan salt
- 1/2 tsp vanilla powder
- 2 eggs large
- 2 Tbsp ghee at least 70°F
- 1 cup water
- 1/2 cup frozen blueberries
- 1/2 cup frozen raspberries
- 2 tsp extra light olive oil or as needed
Ingredients
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Instructions
- Grind the rolled oats into a meal using a food processor.
- Add the millet flour, sorghum flour, cornmeal, baking powder, salt, and vanilla to the food processor. Pulse to mix.
- In a medium mixing bowl, beat together the eggs and ghee.
- Add the water to the egg mixture. Vigorously mix.
- Add the dry ingredients from the food processor to the egg mixture. Stir until moistened.
- Gently mix the blueberries and raspberries into the batter.
- Heat a griddle on medium.
- Conservatively, drizzle oil on the griddle. Use the minimal amount needed to prevent the pancakes from sticking. This will give a nice crisp to the edge of the pancake and bring out the corn flavor.
- Spoon ¼ cup of batter onto the hot griddle. Leaving an inch between pancakes, repeat until the griddle is full. Make sure to get some berries in each pancake!
- Cook for approximately 3 minutes.
- When the bubbles have mostly popped and the pancake is dry around the edge, flip and cook for an additional 2 – 3 minutes.
- Repeat until all of the batter is cooked. Drizzle more oil on the griddle as needed.
Recipe Notes
Notes:
If you are keeping to a gluten-free diet, make sure the rolled oats are certified gluten-free. An equal amount of pure vanilla extract can be substituted for vanilla powder. If you’re using vanilla extract, add it to the egg mixture.
Serving Suggestions:
- Drizzle with maple syrup.
- Top with fresh berries.
- Serve with a dollop of vanilla yogurt.
- Dust a tall stack of pancakes with powdered sugar for an impressive presentation.
Nutrition Facts
Cornmeal Berry Pancakes
Amount Per Serving
Calories 285
Calories from Fat 126
% Daily Value*
Total Fat 14g
22%
Saturated Fat 1g
5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 106mg
35%
Sodium 639mg
27%
Potassium 93mg
3%
Total Carbohydrates 32g
11%
Dietary Fiber 6g
24%
Sugars 4g
Protein 7g
14%
Vitamin A
4%
Calcium
1%
Iron
5%
* Percent Daily Values are based on a 2000 calorie diet.