Description
Savory cornmeal pancakes with a fresh basil twist, perfect for a spring brunch.
Topped with wild blueberry preserves for a sweet and savory treat.
Ingredients
Units
Scale
- 1/2 cups (118 ml) yellow cornmeal
- 1/2 cups (118 ml) fine sorghum flour
- 2 tbsp ground flaxseed
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cups (237 ml) rice milk
- 2 tbsp olive oil
- Zest of 1 lemon
- 1 tbsp chopped fresh basil
- Wild Blueberry Preserves
Instructions
- Preheat a skillet or electric griddle over medium heat.
- Whisk together cornmeal, sorghum flour, flaxseed, baking powder, and salt.
- Whisk in rice milk, olive oil, lemon zest, and chopped basil until a batter forms.
- Scoop 1/8 to 1/4 cup batter onto the preheated pan, spreading slightly. Cook until golden on each side.
- Serve hot or warm.
Notes
- For a smoother batter, let the batter rest for 10-15 minutes after mixing.
- Substitute other fresh herbs like chives or parsley for the basil if desired.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days; reheat gently in a pan or toaster.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 35
- Fiber: 3
- Protein: 5