Blue Corn Pancakes with Pinon

 

Blue Corn Pancakes with Pinon

 

Ingredients:

¾ cup blue corn meal, extra fine

½ cup boiling water

1 cup unbleached flour, or whole wheat flour

1 tablespoon ground flax

1 tablespoon protein powder

2 tablespoons sugar

2 teaspoons baking powder

½ teaspoon salt

1 cup plant based milk (you can also use regular milk)

2 tablespoons olive oil

1 large egg

¼ cup toasted pinon (pine nuts)

Maple syrup

 

Directions:

In a bowl whisk together all the dry ingredients, except for the blue corn meal.  Add blue corn meal to a small bowl, and add the boiling water.  Let it set for a couple of minutes.  In a separate bowl whisk together milk, olive oil, and egg.  Add corn meal mixture to the dry ingredients, and then add to milk mixture.  Don’t overmix, some lumps are ok.  If the mixture is too think, add a little water to thin it out. 

Spray some canola oil in a skillet, or griddle, and spoon a ¼ cup of batter onto the pan.  Using your spatula, or spoon spread the batter into a round circle.  Cook until bubbles start to form on top, flip and cook on the other side until it is golden brown.  Transfer to a plate, and cover with aluminum foil until you are ready to serve them up. 

Serve with warm maple syrup and top with toasted pinon (pine nuts). 

 

To toast the pine nuts, add them to a dry skillet on medium heat, and stir constantly for about 1 minute.