Mixed Berry Corn Pancakes

I made these pancakes in a snap this last Sunday prior to church.  I always make a breakfast on the weekends when we are all home together but wanted to try something a little differant this time.  While looking thru my recipes I came across this one and it reminded me of IHOP's Country Griddle Pancakes that they used to have on their menu.  I glanced over the items and thought I had pretty much everything that it called for.  It wasn't until I got in the middle of making them that I realized I did not have the entire 1 cup of blueberries it called for, so I improvised and used 1/2 cup frozen blueberries and 1/2 cup frozen strawberries.  They still turned out amazing, SOO Good!!

Mixed Berry Corn Pancakes

adapted from Veganomican

1 cup Whole Wheat Flour

3/4 cup Cornmeal

2 teaspoon baking powder

1/2 teaspoon salt

1 Tablespoon ground flax seed

1 Tablespoon Soy Protein Powder

2 Tablespoons Canola Oil

1 1/4 cup Soy milk

1/3 cup water

1 teaspoon pure vanilla extract

2 Tablespoons pure maple syrup

2 teaspoons grated lemon zest

1/2 cup frozen strawberries, chopped

1/2 cup frozen blueberries

Preheat a large non-stick pan/griddle on medium-high heat.  In a large bowl, mix together flour, cornmeal, baking powder, salt, flax, and protein powder. 

In another bowl, mix together the Canola oil, soy milk, water, vanilla, syrup and lemon zest.  Add the wet ingredients to the dry and mix until just combined, then fold in the blueberries and strawberries.  Do not over mix or the pancakes will be tough, a couple of lumps is ok.

 Spray the pan/griddle with cooking spray.  Use a 1/4 cup measuring cup to pour out the batter into the pan.  Cook pancakes until brown on bottom and bubbles start to form on top.  Flip pancakes over with a thin spatula and cook until bottoms are brown and pancakes are barely firm to touch.  Top with the syrup flavor of your choice and any additional toppings your desire-more strawberries/blueberries, pecans etc... Enjoy!

Helpful Hint: you can find grated lemon zest peel in the spice aisle at the grocery store, no need to keep fresh lemons on hand just for when you need the peel!

Options: Instead of pure maple syrup in the pancake batter try substituting it for boysenberry/blueberry/strawberry syrups instead!