A simply yummy summer breakfast for those weekend mornings when life is slow and easy. Served with blueberries and rice syrup, this breakfast showcases the season’s best at its best.
Makes about 24 griddle cakes
1 ½ cups sprouted whole wheat flour or whole wheat pastry flour
½ cup organic yellow cornmeal
generous pinch sea salt
1 teaspoon baking powder
grated zest of 1 lemon
1 teaspoon brown rice vinegar
camelina or avocado oil
1-2 cups unsweetened organic soy or almond milk
1 1/4 cups fresh blueberries, cleaned and rinsed
1 cup brown rice syrup
½ cup fresh blueberries
Lightly oil a griddle or skillet and warm over medium heat. While the griddle heats, prepare the syrup. Mix together rice syrup and blueberries in a sauce pan and simmer over low heat, stirring occasionally.
Spoon batter onto hot griddle to form 3-inch rounds and cook until golden. Flip each pancake and cook until golden. Serve smothered in blueberry rice syrup.