Blueberry Cornmeal Pancakes with Lemon Curd

My house doesn't do syrup. I could never justify making something healthy only to ravage it with sugar-liquid. If you are going to have sugar for breakfast, you might as well have the sugar come from fruit...or a chocolate bar. I'm not judging you too much though, if you do drench your pancakes/cereal/waffles/french toast in sugar--sometimes, we add little sugar to our breakfast. 

Although, we never use syrup.  We never make "pancakes" a la IHOP either. The pancakes made in this kitchen are delectable, nutritious, and dolloped with a healthy spoonful of Lemon Curd  ;0) I'm feelin' a little feisty this morning okay. The sun is rising and the coffee is brewing.

Seriously, though.

Our house has become pancakeville. A few weeks back I made blueberry cornmeal pancakes, topped them with the lemon curd we bought at Farmer's Market, and now I am forever required to serve pancakes for breakfast. Good thing, I'm only feeding one child. Pancakes are complicated. You have to make them. Mornings here aren't timely to say the least...so I make pancakes on Sunday for the whole week and reheat them in the oven. 

That makes me "The Best Mom Ever" every single morning.

Okay, back to my pancakes. I don't like the idea of feeding my child "cake" in the morning, so I have never been privy to pancake breakfasts. And when I was a kid, pancakes were a special treat. So now you ask, "Then why the heck are you feeding her pancakes?" Because these pancakes are good for your whole body...and they warm your belly. 

I add pulverized hemp seeds to my pancakes. If you don't know what hemp seeds are, you should check them out because they are super duper healthy AND loaded with protein. Complete protein. In this house, where Vegetable is King, that is a big deal.  I pile these pancakes with a healthy helping of blueberries too. And kids love blueberries in their pancakes because they explode. I also use cornmeal. The texture is so much better than buttermilk.

Okay, now I'll shut up and give you the recipe:

The Recipe
Ingredients:

• 2 cups Bob's Red Mill Gluten-Free Cornbread Mix
• 1 egg, or a smashed banana (or other egg substitute)
• 1 1/4 cup soy milk, other milk, or water if you must
• 1-2 cups blueberries (fresh or frozen)
• 1 tsp cinnamon
• 3 tbsp oil or melted butter
• Lemon Curd if desired

Directions

1. Mix everything together until combined.
2. Heat a pan up. Spray or not to spray is up to you. I melted a little butter in mine.
3. Add 1/3 cup batter and cook on both sides until golden brown.
4. Serve with a dollop of lemon curd on top.