Lemon Coconut Blueberry Cornmeal Pancakes

Have a stack…

These were so light, lemony and delicious.  They reminded me of my Grandmother’s Lemon Ricotta Cakes or corn toaster cakes. 

I used a basic recipe that started with 1 and 1/4 cup whole wheat flour, which I cut by 1/4 cup and used coconut flour instead.  Coconut flour is dense and rich in fiber and protein.  It has a hint of coconut scent to it.  I used 1/4 cup cornmeal, 1 huge Meyer lemon zest and juice, 1/4 cup vanilla protein powder, 2 teaspoons baking powder, 1/2 teaspoon sea salt, 2 cups unsweetened almond milk and 1/2 cup soy yogurt.  I blended it all together then added 1/2 cup frozen wild blueberries.  I also used coconut oil on the griddle.

These take a few minutes longer to cook than regular pancakes.  Same rules apply: cook on medium heat, flip when bubbles form all over.  I also made a blueberry syrup from 1/2 cup frozen blueberries, 2 tbsp. agave and 2 tbsp. of blueberry preserves.  I warmed the mixture up until blueberries thawed and it was thick and syrupy.

This made a TON of cakes.  I cooked them all and then wrapped and refrigerated the leftovers for an afternoon snack or tomorrow.  These can be heated back up in the microwave, toaster, or toaster oven.