Blueberry Wheat & Corn Pancakes


Ingredients (use vegan versions):

  • 1 cup soymilk
  • 1/2 cup water
  • 1 cup whole wheat pastry flour
  • 1/2 cup whole grain corn flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh blueberries
  • 2 tablespoons light tasting olive oil


1) Preheat the oven to 200 degrees F
(95 degrees C)

2) Combine water & soy milk in small

3) In large bowl, combine both of the
flours, the baking powder, baking soda,
& salt.

4) Stir in the milk mixture until just
combined. Fold in the blueberries and
let the batter sit for 5 minutes.

5) Lightly oil a skillet or griddle and
heat over medium heat. Pour about 1/4
cup of batter onto the hot griddle for
each pancake. Cook until pancakes are
bubbly on top and edges are slightly
dry looking. Turn and cook until
pancakes are browned. Transfer to a
baking sheet to keep warm in the
preheated oven (I cover them with
tinfoil) while cooking the remaining
batter. Serve warm with all natural (no
sugar added) blueberry jam.


*I use the above recipe for dinner
pancakes with the jam.

*I add 2 tablespoons of maple syrup
into the soymilk & water (stir until
syrup “dissolves”) for a slightly
sweeter breakfast version. Then we
serve with warmed 100% pure maple syrup.

Serves: 6

Preparation time: 25

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