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