Blue Corn pecan Pancakes

Blue Corn pecan Pancakes


  • 1 1/2 cup blue cornmeal
  • 1/2 cup whole wheat flour
  • 1 T baking powder
  • 1/2 tsp sea salt
  • 2/3 cup pecans
  • 1 3/4 to 2 cups milk (dairy, almond, rice, or soy) or water
  • 2 T vegetable oil
  • 1 tsp pure vanilla extract


Grind pecans in a blender or food processor until just finely ground (will turn to nut butter if ground too long). Combine ground pecans with cornmeal, flour, baking powder, and salt. Stir well to blend. Refigerate if not for use right away. In a separate bowl, combine 1 1/2 cups of the milk with vegetable oil and vanilla extract and stir well to blend. Add wet ingredients to dry and stir well to blend until just smooth. Add extra milk if necessary to create a consistency just thin enough to pour from a laddle. Heat a well-oiled skillet or griddle until a drop of water sizzles when dropped on the surface. Ladle batter onto skillet, about a 1/4 cup for each pancake. Cranberry-Maple Syrup 1/2 cup natural maple syrup 1/2 cup filtered apple juice or apple-cranberry juice 1 cup cranberries, fresh or frozen Combine syrup, juice and berries in a small saucepan; bring to a boil, reduce heat to low and cover. Simmer 5 minutes. Mash berries (potato masher works fine) and continue to simmer, uncovered over low heat until mixture is thickened (about 10 minutes). Allow to cool. Refrigerate for up to 2 weeks.

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Pancakes and Waffles"

Close Window