Blueberry Corn Cakes
Blueberry cornbread muffins are top on my list of delicious breads, but cornbread has to be eaten right out of the oven or it tends to dry out. That is why I came up with a recipe for corn cakes that never dry out—even though they are always eaten quickly in our house! Serve these with a fruit sauce for the perfect morning delight.
½ cup spelt flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
Pinch of sea salt
1½ cups unsweetened plant-based milk
1 tablespoon pure maple syrup
1 teaspoon pure vanilla extract
1 cup fresh or frozen blueberries
Fruit sauce, for serving (optional)
Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
