Blue Corn Pecan Pancakes Recipe

• 1 1/2 c. Blue or possibly yellow cornmeal
• 1/2 c. Whole wheat or possibly kamut flour
• 1 Tbsp. Nonaluminum baking pwdr
• 1/2 tsp Sea salt
• 2/3 c. Pecans (optional)
• 1 3/4 x -(up to)
• 2 c. Lowfat milk (dairy, almond, rice, or possibly soy) or possibly water
• 2 Tbsp. Vegetable oil
• 1 tsp Pure vanilla extract

1. 1.
2. Grind pecans in a blender or possibly food processor till just finely grnd
3. (will turn to nut butter if grnd too long).
4. Combine grnd pecans with cornmeal, flour, baking pwdr, and salt.
5. Stir well to blend.
6. Refigerate if not for use right away.
7. 2.
8. In a separate bowl, combine 1 1/2 c. of the lowfat milk with vegetable oil and vanilla extract and stir well to blend.
9. 3.
10. Add in wet ingredients to dry and stir well to blend till just smooth.
11. Add in extra lowfat milk if necessary to create a consistency just thin sufficient to pour from a laddle.
12. 4.
13. Heat a well-oiled skillet or possibly griddle till a drop of water sizzles when dropped on the surface.
14. Ladle batter onto skillet, about a 1/4 c. for each pancake.

cornmeal, whole wheat, baking pwdr, salt, pecans, milk, vegetable oil, vanilla

Taken from cookeatshare.com/recipes/blue-corn-pecan-pancakes-87508 (may not work)