Low Fat Blue Corn Pancakes (Gluten-Free, Vegan)
So for these blue corn beauties to happen, I used mind over matter, strong coffee, and peppy tunes to snap me out of my usual AM sluggishness. And the results were worth it. After I ate these pancakes, my grouchiness was gone and I spent the rest of the morning swooning over how good they were.
- 1 cup blue corn meal
- 1 cup Bob's Red Mill Gluten Free All Purpose Flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp brown sugar
- 1 1/2 cups dairy-free milk (I used unsweetened soy milk)
- 1/3 cup dairy-free plain yogurt (I used plain coconut yogurt)
- 1 egg replacer
- Non-stick cooking spray
Mixed Berry Syrup
- 2 cups frozen mixed berries
- 2 tsp lemon juice
- 1/3 cup sugar (I like using organic cane sugar)
Add all the dry ingredients to a large bowl and mix. Add milk, yogurt, and egg replacer and mix until well combined. Batter will be thick. Set aside for 10 minutes. In the meantime, prepare the mixed berry syrup (see below).
Heat a large non-stick skillet on medium heat and add cooking spray. Add 1/4 cup batter for each pancake. Cook for 2 to 3 minutes or until edges start to firm up and are no longer liquidy. Flip the pancakes and cook for another 1 to 2 minutes or until pancakes are firm when pressed down with back of spatula/pancake flipper. Both sides should be lightly golden brown. Re-spray pan between batches. Keep warm until ready to serve. Makes eight 6" pancakes.
Mixed Berry Syrup
Combine all the ingredients in a small sauce pan and heat on low heat until sugar dissolves, about 3 to 4 minutes. Increase heat to high until mixture just starts to boil, then remove from heat immediately. Serve warm. You can make this ahead and gently reheat.