Here’s a fantastic Mother’s Day Breakfast that anyone can do quickly. A few years ago I loved traditional cornmeal pancakes. Back then, corn was healthy, non-GMO, with authentic homemade flavor and crunchy texture. But Uh Oh! Nowadays corn is GMO, lifeless, and tasteless. I miss my favorite pancakes! So I just invented this easy one-step recipe. It’s free of grains, gluten, sugar, and GMO’s. YAY! It uses blended coconut flakes for an old-fashioned texture that tastes just like corn. Ha Ha! I’m happy now. Throw in your blueberries at the end and stir by hand. Try these pancakes! They’re easy to make and very tasty with organic butter, or my Vegan Butter or Berrylicious Sauce. Yum! Serves 2
Blueberry No-Cornmeal Pancakes
Ingredients
- 2 eggs
- 1 tablespoon sweetener
- 1/2 teaspoon apple cider vinegar
- 2 tablespoons coconut oil, melted but not hot
- 6 tablespoons water or alternative milk
- 1/8 heaping teaspoon unprocessed salt
- 1/2 tablespoon nutritional yeast (optional buttery flavor)
- 1/4 cup almond meal
- 1/8 teaspoon baking soda
- 1 cup shredded unsweetened coconut flakes
- 6 ounces blueberries
Add to a super-blender and blend well:
Add dry ingredients and blend again:
Throw into the blender and stir by hand:
Now cook your pancakes and enjoy!
©Copyright Jane Barthelemy 2012
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