Description
For a unique spring brunch, make these savory basil cornmeal pancakes with wild blueberry preserves. They’re gluten-free and perfect for Mother’s Day.
Ingredients
Scale
- 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
Instructions
- Preheat a skillet on the stove or an electric griddle over medium heat.
- Whisk together the corn meal, 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
- Enjoy!
Notes
These have the best taste and texture when they are served warm. If you have leftovers, warm them up before serving them
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast