Blueberry Cornmeal Griddle Cakes

By hmorris31

Fast and Simple Gluten-Free

Ingredients

• 1 Cup gluten-free cornmeal
• 1/3 Cup gluten-free all purpose flour
• 2 Tbsp sugar
• 1/2 Tsp baking soda
• 1/4 Tsp salt
• 3/4 Cup buttermilk
• 2 Tbsp canola oil, plus more for cooking
• 1 Cup fresh blueberries
• 1 Tsp grated organic lemon zest
• Extra blueberries to garnish

Preparation

Step 1

1. Combine the cornmeal, flour, sugar, baking soda, and salt in a medium bowl. Add the buttermilk and oil and mix well until the batter is thickened. Gently stir in the blueberries and lemon zest.

2. Heat a griddle or large skillet lightly coated with oil over medium heat. Pour 1/4 cup batter onto the griddle and cook about 1 1/2 minutes or until the edges look set and the bottoms are golden. Carefully flip the cakes with a spatula and cook the other side for an additional 1 1/2 minutes, or until done. Serve with extra blueberries and maple syrup.