Ingredients
Scale
- 1/2 cup cornmeal
- 1/2 cup white whole wheat flour
- 1/2 tbsp baking powder
- 1/2 tsp baking soda
- sea salt to taste
- 3/4 cup vanilla almond milk
- 1/2 cup vanilla Greek yogurt (Chobani)
- 1 egg
- 2 Tbsp olive oil
- 1 cup bluberries
- 1/2 cup white cheddar cheese
Toppings
- Honey or maple syrup
- Extra cheese
- Blueberries
Instructions
- Combine whole wheat flour, cornmeal, baking powder, baking soda and sea salt in a large bowl and set aside. In a seperate bowl whisk together almond milk and greek yogurt until it forms a thick mixture. Whisk in egg and olive oil until well combined.
- Pour wet ingredients into dry ingredients and mix together with a wooden spoon, making sure not to over mix. The batter will be thick but still very moist.
- Fold in blueberries and white cheddar. Pour pancakes into a greased and heated skillet to form small circular shapes. I used a cookie scoop to do this and it worked amazing!
- Cook pancakes about 4 minutes on medium heat, then flip and continue to cook until cooked through.
- Serve immediatley with honey or maple syrup!
Notes
Makes 10 medium pancakes