Hello! I hope you all had a great Thanksgiving. We had a really good one, more people in the house than we have had in a long time. It is so nice to live near family so we can have multiple generations around the table. And so much food. We had the traditional dishes but we each made whatever dish we wanted to add. Pineapple casserole. Mac and cheese. Butter peas with chili sauce. Pecan pie. I wanted something healthy so I made a quinoa winter salad that had kale, cranberries, pecans and garbanzos with an orange dressing. It was really good. I will share the recipe soon!
Friday morning I got to walk with my Aunt Linda. It was a beautiful crisp and clear morning. I love the road where we walk. There were baby calves but they were too far away to get a photo. Such a nice place to walk.
My Mom and I hung some wreaths in the yard and we had some help from this sweet kitty. Smokey is always one of the highlights of my visits.
And finally here is your recipe. I made this last week when I could not think of anything to have for breakfast. They take about 30 minutes to put together and then the time to cook so this is not a good recipe for when YOU NEED TO EAT NOW. If you get hangry like me you know what I mean. They are a nice substantial breakfast. A little crunchy from the cornmeal but bright from the berries. I used butter, egg and whole wheat flour but you can use coconut oil/oil, flax egg, and gluten free flour based on your dietary preference. I got three meals from this batch but think it would serve 4 with small portions. They are totally worth making. Oh and I used frozen berries so don't worry if you don't have fresh ones. So I am off to teach my Kaplan class. I am well prepared and looking forward to it! Have a good week.
Prep Time: 35 minutes
Cook Time: 10 minutes
Keywords: breakfast gluten-free vegan vegetarian berries cornmeal
Ingredients (12 4 inch pancakes)
- 1/2 cup cornmeal (yellow is best)
- 2/3 cup boiling water
- 3 Tbsp butter or coconut oil, melted
- 1/4 cup milk (dairy, almond or your choice)
- 1 egg, beaten (you can try a flax egg here - 1 Tbsp flax meal mixed in 3 Tbsp water)
- 1/2 cup whole wheat pastry flour (almond meal or gluten free mix would work)
- 2 Tbsp raw sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup berries, frozen or fresh (if using fresh increase the milk to 1/3 cup)
Place the cornmeal in a medium bowl. Add the boiling water, mix well, and let sit for 15 minutes.
While the cornmeal soaks, beat the egg and mix in the milk. In another bowl, mix the rest of the ingredients (except berries): flour, sugar, baking powder and salt.
After 15 minutes, mix the cornmeal well. Add the melted butter/coconut oil. Mix well so there are no lumps. Add the egg-milk mixture. Stir well. Add the flour mix and lightly mix together, just until combined. Let sit for 15 minutes.
Heat a griddle over medium heat. Very lightly oil the griddle.
Add the berries to the batter, lightly stirring to distribute through the batter. Scoop batter by 1/4 cup scoop onto the hot griddle. Using the back of a spoon smooth the batter out so it is not in a big clump on the pan. Cook 3 or 4 minutes until the pancakes are set around the edges and looking a bit dry. Turn over and cook another 2 minutes. These take longer to cook than most pancakes. Adjust your heat as needed so they cook through but don't get too brown. Experiment with your stove so you get them golden and cooked through. Serve with a little maple syrup.