Blueberry Corn Pancakes
Corn comes in a rainbow of colors. We prefer to use yellow corn flour for a softer, smoother textured pancake, but you can use blue, yellow or white cornmeal if you prefer a little more texture and crunch.
Carotenoids - including alpha- and beta-carotene along with xanthophylls, lutein, and zeaxanthin - add yellow, orange, and red color to food. They may also be our vision's best assets. Studies increasingly reveal the power of lutein (found in dark green leafy vegetables such as spinach, kale, and collard greens) and zeaxanthin (found in corn, peaches, mangoes, and other yellow produce) to guard against macular degeneration and even reverse some of its effects.
- 1 egg
- 1/3 cup peach or apricot peach juice
- 1/2 cup corn flour
- 1/4 teaspoon sea salt
- 1 teaspoon palm sugar or maple sugar
- 1 teaspoon baking powder
- 1/2 cup fresh or frozen blueberries
- 1 tablespoon extra virgin coconut oil or butter for frying
- Whisk the egg in a small mixing bowl. Mix in juice, and palm sugar.
- Sift together flour, baking powder and salt and blend with liquids. Gently fold in the blueberries.
- For lighter, fluffier pancakes, reserve the egg white, and after the dry ingredients have been added, beat it till stiff but not dry and fold it into the other ingredients.
- Heat some coconut oil in a griddle or heavy skillet over medium heat, and brush it over the surface of the griddle.
- Drop heaping tablespoons of batter onto the hot griddle and cook 1- 2 minutes, or until the tops are bubbly and the edges are dry. Using a spatula, turn the pancakes over and cook another minute, or until the bottoms are golden brown.
- Serve immediately.