|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. Can be made up to three 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 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 heat over medium heat. Dollop 2 tablespoons of the batter and cook until ready to flip, about 3 minutes. Flip the pancakes and cook until golden brown, about 2 minutes. Continue until all the pancakes are cooked and then serve with 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.