These healthy, whole-grain pancakes make for a perfect single-serve breakfast or brunch for anyone on a gluten-free or low-FODMAP diet. They are egg-free, and with two simple substitutions, can easily be made vegan, too!
For the first time in a long time, living and working here at the YMCA of the Rockies, I don’t have to cook for myself!
Don’t get me wrong, I totally dig cooking for myself. When I have time, energy, and money. But it also sure is nice to go down to a cafeteria where someone’s already chopped the cucumbers and scrambled the eggs and and boiled the potatoes and will do the dishes for you when you’re done.
All this is simply to say that I won’t be coming out with a ton of recipes this summer, although I’ll still play with a couple on my days off.
This recipe was inspired by a bottle of kefir in my fridge and a craving for something carby and whole grainy. I love the gritty texture of medium grind cornmeal, and the flavor combo of cornmeal, blueberries, and maple.
To make these vegan, simply use dairy-free milk in place of the kefir and dairy-free margarine, coconut oil, or cooking spray in place of the butter.
- 1 Tbsp. ground flax
- 3 Tbsp. water
- 3 Tbsp. medium grind cornmeal
- 2 Tbsp. brown rice flour
- 1 Tbsp. corn starch
- 1/2 tsp. baking powder
- 1/2 tsp. sugar
- 1/4 tsp. salt
- 1/3 cup plain kefir (lactose-free, if lactose intolerant)
- fresh or frozen blueberries (20 or so)
- butter and maple syrup, for serving
- To make a flax egg, combine the flax seed and water in a small mixing bowl. Let stand for a couple of minutes.
- Add all ingredients except the blueberries, butter, and maple syrup. Add more kefir or water if the batter is too thick to pour.
- Melt a pat of butter in a large skillet over medium heat and swirl to coat. Pour batter into three small pancakes, and top each with a handful of blueberries.
- Flip after the edges start to look cooked and the bottom side is golden brown.
- Serve with additional butter and maple syrup.