Brunch

Blueberry Corn Cakes is for Breakfast.

Blueberry Corn Cakes takes several minutes to prepare.

Blueberry Corn Cakes takes several minutes to cook.

Blueberry Corn Cakes makes 16 servings.

The ingredients for Blueberry Corn Cakes are:

1 1/4 cups whole wheat pastry flour, divided
3/4 cup cornmeal
1 1/4 t. baking powder
1/2 t. baking soda
1/4 t. sea salt
1 1/3 cups soy milk, rice milk, or other non-dairy milk of choice
1/2 cup apple juice or water
10 oz. fresh or frozen blueberries
safflower oil

Here is how you make Blueberry Corn Cakes:

Place 2 T. of the whole wheat pastry flour in a medium bowl and set aside. In a large bowl, place the remaining whole wheat pastry flour, cornmeal, baking powder, baking soda, and salt, and stir well to combine. In a small bowl, place the soy milk and apple juice, and whisk well to combine. Add the wet ingredients to the dry ingredients and stir until just mixed. Place the blueberries in the medium bowl with the reserved whole wheat pastry flour and gently toss to thoroughly coat the blueberries with the flour. Gently fold the blueberries into the batter.Using a little safflower oil, lightly oil a large non-stick skillet (or griddle), and place it over medium heat. Using a 1/4 cup measuring cup, portion the batter into the hot skillet, and cook until the corncakes have bubbles on top and the edges are slightly dry, about 3 minutes. Using a spatula, carefully flip over the corncakes and cook an additional 2-3 minutes or until golden brown. Transfer the corncakes to a non-stick cookie sheet and place in a 200 degree oven to keep warm while continuing with the remaining batter. Lightly oil the skillet again with a little safflower oil and repeat the cooking procedure for the remaining batter. Serve the corncakes with your choice of jams, preserves, syrups, or fresh fruit.Number of Servings: 16Recipe submitted by SparkPeople user FLIPZZZ.

The nutritional information for Blueberry Corn Cakes is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 99.4

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 14.9 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 2.8 g
• Protein: 2.2 g

The dietary needs meet for Blueberry Corn Cakes is Vegan