|Saturated fat||1 g|
|Polyunsaturated fat||3 g|
|Monounsaturated fat||5.8 g|
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- In a medium saucepan over medium-high heat, combine the blueberries and water and bring to a boil. Reduce heat to simmer and smash the blueberries, keeping the texture chunky. Simmer for 12 minutes or until mixture thickens. Remove from heat and stir in the vanilla extract. TIP: This can be made up to 3 days in advance, refrigerated.
- Whisk together cornmeal, flour, baking powder, and baking soda in a large bowl. Whisk together honey, olive oil, egg, and milk in a separate medium bowl, until combined. Whisk the liquid mixture into the dry ingredients until combined and all the lumps are gone.
- Lightly oil a frying pan or pancake griddle and put over medium heat. Dollop 2 tablespoons of the batter onto pan or griddle, and cook until ready to flip, about 3 minutes. Flip the pancakes and cook until golden brown on the other side, about 2 minutes. Continue until all the pancakes are cooked, and then serve with the blueberry sauce.
- Handy Hint: Keep the pancakes warm while you finish frying, by preheating the oven to 250°F and putting the cooked pancakes on a foil-lined pan.