Daisy Lane Bakery Blueberry Corn Pancakes

RECIPE

Servings 3 pancakes| Prep Time 15 minutes| Total Time 1/2 hour

INGREDIENTS

1/3 cup almond milk (I use Joi Organic Almond Nutbase)

1/3 cup unsweetened homemade Tiger Nut Milk (I used Organic Premium Tiger Nuts from @tigernutsUSA; use this LINK for my Tiger Nut Milk recipe https://www.daisylanebakery.com/home/tiger-nut-milk)

1 tsp. white vinegar

1/4 cup whole grain cornmeal [medium grind]

1/4 cup whole wheat flour (I used @palouse_brand [stone ground] Whole Wheat Flour - 100% hard red winter wheat flour).

1 T tiger nut flour

2 T whole grain corn flour

1 tsp. maple syrup (use an additional 1-2 tsp. of maple syrup if you like your pancakes sweeter)

1 tsp. pure vanilla extract

1 tsp. baking powder

1/4 tsp. salt

1/4 cup frozen organic blueberries (defrosted for 15 seconds in the microwave)

DIRECTIONS

1. In a medium bowl, combine all of the wet and dry ingredients together, adding the blueberries last - and only right before you are ready to cook the pancakes.

2. Heat a non-stick pan over medium high heat.

3. For each pancake, pour 1/3 of the batter into the pan and cook until bubbles form all over on the top of the pancake; flip over and cook an additional 2-3 minutes, until done.

4. Serve with cut up bananas and additional pure maple syrup.