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!

Apple And Nut Bread

1/2 Cup butter or margarine (at room temp.)

3/4 Cup agave nectar

2 eggs

1 tsp. vanilla

1/2 Cup soy or dairy milk

1 1/4 Cups white spelt flour

1 Cup buckwheat flour

1 tsp. baking powder

1 tsp. baking soda

2 tsp. cinnamon

1 apple chopped

1/4 cup chopped walnuts (optional)

1. Beat the eggs for 5 minutes until frothy.

2. Cream the butter with the agave, then add the rest of your wet ingredients along with the eggs.

3. Next add the dry ingredients. Don't over mix.

4. Lastly stir in your apple and nuts by hand.

5. Pour into a greased loaf pan and bake for around 30 to 40 minutes

at 350.