Blue Corn Pancakes with Pinon
Here we’re going to learn a delicious Blue Corn Pancakes with Toasted Piñon. This recipe was inspired by Tia Sophia's Blue Corn Pancakes in Santa Fe, New Mexico. I have adapted it slightly to be packed with protein and fiber, but that did not stop them from being absolutely delectable. Try these for your next brunch, or just a lazy Sunday morning breakfast; I know you're gonna love it!
Ingredients
- ¾ cup Blue Corn Meal Extra fine
- ½ cup Boiling Water
- 1 cup Unbleached Flour Or whole wheat flour
- 1 tbsp Ground Flax
- 1 tbsp Protein Powder
- 2 tbsp Sugar
- 2 tsp Baking Powder
- ½ tsp Salt
- 1 cup Plant Based Milk
- 2 tbsp Olive Oil You can also use regular milk
- 1 Large Egg
- ¼ cup Toasted Pinon Pine nuts
- Maple Syrup
Instructions
- In a bowl whisk together all the dry ingredients, except for the blue corn meal.
- Add blue corn meal to a small bowl with the boiling water. Let it set for a couple of minutes.
- In a separate bowl whisk together milk, olive oil, and egg.
- Add corn meal mixture to the dry ingredients, and then add to milk mixture. Don’t overmix, some lumps are ok. If the mixture is too think, add a little water to thin it out.
- Spray some canola oil in a skillet, or griddle, and spoon a ¼ cup of batter onto the pan. Using your spatula, or spoon spread the batter into a round circle.
- Cook until bubbles start to form on top, flip and cook on the other side until it is golden brown.
- Transfer to a plate, and cover with aluminum foil until you are ready to serve them up. Serve with warm maple syrup and top with toasted pinon (pine nuts).
Video
Notes
(To toast the pine nuts, add them to a dry skillet on medium heat, and stir constantly for about 1 minute.)
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