Recipe: Blue Cornmeal Pancakes

Blue Cornmeal Pancakes with Almond Breeze and Stevia

Ingredients:
3/4 c. blue cornmeal
1/4tsp.salt
2 packets stevia
1 c. boiling water
1/4 c. egg whites
1/2 c. unsweetened Almond Breeze
2 TBS canola oil
3/4c.whole wheat flour
2 tsp. baking powder

Directions:
1) In medium bowl, mix together the blue cornmeal, salt, and stevia.  Stir in the cup of boiling water until all of the ingredients are wet. Cover and let stand for a few minutes.

2) In a measuring cup, combine the almond drink, egg whites and canola oil.  Stir the almond drink mixture into the cornmeal mixture.  Combine the flour and baking powder, stir into the cornmeal mixture until just incorporated.  If the batter is stiff, add a little more almond drink until if flows off the spoon thickly but smoothly.

3)  Heat a large cast iron skillet over medium heat, grease it with a dab of oil. Use about 2 TBS batter for each pancake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden.  It's hard to tell when blue food is cooked through - so give them a few extra seconds if in doubt.

4) Serve immediately with maple syrup, fruit preserves, or agave nectar.

Serves 4.