Breakfast Wild Blueberry
July 5, 2017
These have the best taste and texture when they are served warm. If you have leftovers, warm them up before serving them
MAKES 3 cakes
1/2 cup yellow cornmeal
1/2 cup fine sorghum flour
2 tablespoons ground flaxseed
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup rice milk (or other non-dairy milk)
2 tablespoons olive oil
Zest of 1 lemon
1 generous Tablespoon chopped fresh basil
Wild Blueberry Preserves from Bonne Maman
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Preheat a skillet on the stove or an electric griddle over medium heat.
Whisk together the cornmeal, sorghum flour, flaxseed, baking powder, and salt
Whisk in the rice milk, olive oil, lemon zest, and chopped basil until everything is mixed well and a batter forms
Scoop about 1/8 to 1/4 cup batter onto the preheated pan, spreading out a little if needed since this batter is a bit thick. Cook until golden on each side
Serve hot or warm topped with Wild Blueberry Preserves from Bonne Maman
Recipe by / Author: Sarah Jane
March 11, 2019
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