free of gluten and top 8 allergens<\/p><\/div>\n

Nothing says “breakfast” like these blueberry corn cakes.<\/p>\n

We’ve taken out the top allergens that are normally associated with pancakes and created a breakfast treat that is equal parts of comfort and pure bliss.<\/p>\n

These sweet-but-not-too-sweet blueberry corn cakes have a lovely texture and so much flavor that you’ll probably eat more than you planned.<\/p>\n

It wasn’t until I stopped making these cakes that Joel stopped eating them. \ud83d\ude42<\/p>\n

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Many batters can be mixed ahead of time and stored in the fridge for several hours or even up to a day.<\/p>\n

However, to get leavening power, we’ve added baking soda which reacts with the acid in the vinegar to create carbon dioxide bubbles. This bubbling reaction causes the batter to expand, producing fluffy pancakes.<\/p>\n

For this reason, the batter should not be made too far in advance or the magical bubbles will dissipate, resulting in flat pancakes.<\/p>\n

mise en place<\/p><\/div>\n

These are the best blueberry corn cakes ever. Combine flour, cornmeal, baking powder, baking soda, and salt. Set aside while you make your “flax egg”.<\/p>\n

Whisk flaxseed meal and water in a small bowl. Set aside for about 5 minutes. Whisk vigorously again. It will be gelatinous and have the viscosity of an egg. Whisk in the milk, applesauce, melted margarine (we like Earth Balance soy-free buttery sticks), and vinegar.<\/p>\n

Pour the wet ingredients into the dry, mixing to combine. Fold in blueberries. With the addition of cornmeal, this batter is thicker than normal.<\/p>\n

Portion 1\/3 cup batter for each cake into a preheated, lightly oiled skillet. Cook until golden brown, about 2 minutes. Gently flip over and cook for another 2 minutes, until golden brown.<\/p>\n

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Warning…six pancakes may not be enough. If not, double the recipe and enjoy!<\/p>\n

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