Blue Corn Hotcakes with Fruit Infused Syrup

Is there anything more joy-inducing that pancakes on a leisurely morning? I think not…

Makes 24 small pancakes

Ingredient List:

• 1 ½ cups sprouted whole wheat flour or whole wheat pastry flour
• ½ cup organic blue cornmeal
• generous pinch sea salt
• 1 teaspoon baking powder
• grated zest of 1 lemon
• 1 teaspoon brown rice vinegar
• avocado oil
• 1-2 cups unsweetened almond or soy milk
• 1 cup fresh blueberries
• 1 cup brown rice syrup
• ½ cup fresh/frozen raspberries

Step By Step Instructions:

Whisk together flour, cornmeal, salt and baking powder. Mix in lemon zest, rice vinegar and 2 tablespoons oil. Slowly mix in milk to create a thin batter. Fold in blueberries.

Lightly oil a griddle or skillet and warm over medium heat.

Spoon batter onto hot griddle to form 3-inch rounds and cook until golden. Flip each pancake and cook until golden.

While cooking pancakes, combine rice syrup and berries in a sauce pan over low heat. Simmer until ready to serve. Serve pancakes smothered in raspberry syrup.

Cook’s Tip: Vary the fruit with the season to create an almost endless variety of pancakes!