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Ingredients
- 1½ cups whole wheat pastry flour
- ½ cup yellow cornmeal
- 1 teaspoon baking powder
- Pinch of sea salt
- 1 teaspoon brown rice vinegar
- 2 tablespoons olive oil
- 1 cup vanilla soy milk or rice/soy milk blend
- 1¼ cups fresh blueberries
- brown rice syrup
Ingredients
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Instructions
- Whisk together the flour, cornmeal, baking powder and salt. Mix in the rice vinegar and 2 tablespoons oil. Slowly pour in the soymilk (or rice/soy blend) to make a thin batter. Add blueberries.
- Lightly oil a skillet or griddle and warm the oil. Spoon approximately ¼ cup of the batter onto the hot griddle and cook until bubbles form. Flip each pancake and cook until golden. Serve with brown rice syrup.
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