1 & 1/2 cup whole wheat flour (Wheat Montana is my favorite)
1/4 cup organic cornmeal
1 tbs agave
1 & 1/2 tsp baking powder
1 tsp salt
4 tbs EV olive oil
1 1/4 cup coconut, almond or organic cows milk
1 handful organic blueberries (I use frozen Wyman’s in the winter)
100% pure maple syrup
The two most important things about this recipe are having very fresh baking powder (I use Rumford), and whisking your dry ingredients and then also whisking in the rest. This is how the pancake gets smooth fluffy and thick. If your pancakes are lumpy something may have gone wrong.
Whisk flour, meal, baking powder, salt in large bowl. Whisk in eggs, 3 tbs oil, agave, and milk. Whisk until smooth. Consistency of batter is key. If it does not pour off your whisk it’s too thick, if it’s runny like milk it’s not thick enough. Add 1-2 tbs of milk or flour depending on thickness. If some people want plain pancakes you are ready to go!
If you want to add protein, you can do that here, I usually add Arbonne’s vanilla protein. Now for the blueberries. If it is summer by all means use local or fresh organic blueberries. But usually I use Wyman’s because I always have them on hand in the freezer. Get them out of the freezer, let them set a few minutes and then smash them with a fork. Add this to the batter and stir until combines.
Spray or brush hot skillet with remaining 1 tbs EVOO.
Cook till lightly brown on both sides. Serve immediately with maple syrup.