Cornmeal Blueberry pancakes

These hearty pancakes are delicious straight from the pan and topped with pure maple syrup or agave nectar!

 

You'll need:

 

2 eggs, beaten

1 Cup organic cornmeal

3 tsp. baking powder

¼ tsp. sea salt

2 ¼ tsp. xanthan gum

2 Tbls. agave nectar or natural cane sugar

2 Tbls. olive oil

1 Cup GF rice milk (OR milk of your choice)

 

1-1 ½ Cups fresh, rinsed blueberries (If using frozen, be sure to thaw and drain first)

 

Whisk together first 8 ingredients, just until lumps are gone. Stir in blueberries. Pour about ½ Cup batter into center of preheated pan (I heat my pan several notches below medium heat). Flip after about 45 seconds. In order to avoid over browning, flip pancake every 45-60 seconds until done. (Approximately 4 minutes total cooking time.)

 

Enjoy!

 

These pancakes are just as good without the blueberries!