Yield 6 pancakes
Free of: gluten and top 8 allergens.
Nothing says "breakfast" like these homemade blueberry corn cakes!
1 tbsp flaxseed meal
3 tbsp lukewarm water
3/4 cup gluten-free all-purpose flour blend
3/4 cup cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened hemp milk
1/4 cup unsweetened applesauce
2 tbsp dairy-free, soy-free margarine sticks (such as Earth Balance), melted and cooled
1 tsp apple cider vinegar
1 cup fresh blueberries
Many batters can be made ahead of time and stored in the fridge. However, this batter must be used right away. The baking soda reacts with the vinegar to create carbon dioxide bubbles. This bubbling reaction causes the batter to expand, producing fluffy pancakes.
For this reason, the batter should not be made in advance or the magical bubbles will dissipate resulting in flat pancakes.
Courses Breakfast & Brunch
Recipe by Allergy Chefs at https://www.yourallergychefs.com/blueberry-corn-cakes/