The Blue-est Corn Cakes

Recipe reprinted with permission from the blog, Nourishing Foods.

Preparation time: 10 minutes
Makes: about 8 pancakes

• 1 cup blue corn meal
• 1/4 cup gluten-free flour blend
• Pinch of sea salt
• 1/4 teaspoon baking powder
• 1 egg, beaten
• 1 tablespoon olive oil or canola oil
• 3/4 cup rice milk (soy, nut or cow’s milk
  can also be used)
• 1 tablespoon raw honey
• 1/4 teaspoon raw sesame seeds
• 1 teaspoon butter
• 1 tablespoon blackberry or blueberry jam (optional)

Combine all dry ingredients in a mixing bowl. Add wet ingredients and mix thoroughly. Batter should be spoon-thick consistency. Fold in sesame seeds. Heat skillet to medium-high, add butter. Drop pancake batter by tablespoon on skillet. Brown on both sides. Serve hot with jam.

Original Recipe Copyright 2009 by Genevieve Sherrow, candidate, Master of Science in Nutrition, Bastyr University