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Entree
American
4 - 6 servings
25 minutes
10-15 minutes
¾ cup whole wheat flour
1 cup organic polenta
2 teaspoons baking powder
¼ teaspoon salt
¼ tablespoons wheat germ, toasted
2 tablespoons flax seeds
1 large egg
1 egg white
1¾ cups 1% milk
¼ cup olive oil (or canola oil)
1 package Dried Blueberries (3 ounces) chopped
½ cup Organic Blue Agave Syrup
¼ cup maple syrup
1 teaspoon organic lemon juice (fresh)
Combine dry ingredients in medium mixing bowl. Whisk together egg, egg white, milk, and oil in another large bowl. Add to flour mixture all at once and whisk just until combined. (There will be about 3 cups of batter.) Allow batter to stand for about 20 minutes while preparing syrup.
In a small saucepan cook blueberries, agave nectar and maple syrup over low to medium heat until just heated through, about 2 minutes. Stir in lemon juice. The syrup keeps covered and refrigerated for 1 week. Reheat syrup before serving.
Preheat nonstick griddle. Spoon batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Use ¼ cup batter for each 4-inch flaxjack or 2 tablespoons per 2-inch Flaxjack. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with Warm Berry Syrup.
