Blueberry Cornmeal Pancakes [0001134]

Ingredients:

1 cup gluten-free cornmeal
1/2 cup gluten-free all-purpose flour
2 tablespoons granulated sugar
1 teaspoon gluten-free baking powder
1/2 teaspoon gluten-free baking soda
1/4 teaspoon salt
1 cup buttermilk (or dairy-free alternative for a vegan option)
1 large egg (or egg substitute for a vegan option)
1/2 cup fresh blueberries (or frozen blueberries, thawed and drained)

Instructions:

In a large mixing bowl, whisk together the gluten-free cornmeal, gluten-free all-purpose flour, granulated sugar, gluten-free baking powder, gluten-free baking soda, and salt.

In another bowl, whisk together the buttermilk, egg, and melted unsalted butter.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

Gently fold in the fresh blueberries.

Preheat a griddle or non-stick skillet over medium-high heat. Lightly grease it with cooking spray or additional melted butter.

Pour 1/4 cup portions of the pancake batter onto the hot griddle or skillet. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.

Flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.

Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm.

Repeat the cooking process with the remaining batter, adding more butter or oil to the griddle as needed.

Serve your gluten-free blueberry cornmeal pancakes warm with additional fresh blueberries and a drizzle of maple syrup.

These gluten-free blueberry cornmeal pancakes have a wonderful combination of sweet blueberries and slightly nutty cornmeal flavor.

Always double-check the labels of your ingredients to ensure they are truly gluten-free if you have gluten sensitivities or celiac disease. Enjoy your pancakes!