Lemon Blueberry Cornmeal Pancakes

My gluten-free friends and advocates of Forks Over Knives, successfully finished the Engine 2 28 Day Challenge and shared the recipe for lemon blueberry cornmeal pancakes. This recipe is a definite keeper. The pancakes are delicious and are bursting with flavor.

The texture of the cornmeal, brightness of the lemon and the sweetness of the blueberries was a great way to start the day. A light touch of Vermont Maple Syrup enhanced the sweetness of the blueberries in the pancakes.

Adapted from Engine 2 Diet

  • 1¼ cups gluten free flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup cornmeal
  • 2 cups soy milk
  • ½ cup soy yogurt
  • Zest and juice from 2 lemons

Mix the dry and wet ingredients in separate bowls. Add the dry ingredients to the wet ingredients, stirring to remove lumps.

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