Blue corn pancakes with tart cherry sauce.

Blue corn pancakes with tart cherry sauce.

By the time Sunday morning rolls around, I am a little tired of the quick breakfasts I’ve been having all week. They are nutritious and healthy choices, but they are also designed to get us to school on time. Sometimes, half of the breakfast is consumed on the way there. This is an American tradition that I do not advocate, but it seems that eating in the car is the only option when the morning routine is punctuated by socks that did not match and dogs that refused to come back inside. Therefore, on Sunday you just want to take your time making breakfast and eating breakfast.

This recipe for blue corn pancakes is easy and it yields hearty, delicious pancakes that are versatile and satisfying. Since they are not sweetened, you can easily accompany them with savory items (smoked salmon, chives and creme fraiche come to mind) but they also stand up to compotes and maple syrup just as deliciously. This time around, I made some tart cherry sauce that combines beautifully with the blue corn and the almond flour in the pancakes.

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Blue Cornmeal gives the batter its distinctive hue.

For a uniform texture, mix this lavender color batter well.









Blue Corn Pancakes

1 1/2 cups blue cornmeal
1 cup gf all purpose flour
3/4 cups almond flour

2 tsp baking powder
1 1/2 cups unsweetened vanilla coconut milk
2 eggs
1/4 tsp almond extract

Mix all the dry ingredients in a large bowl. In a separate bowl, beat the eggs until fluffy and add coconut milk and almond extract. Mix thoroughly and incorporate this mixture to the bowl with the flour, baking powder and cornmeal. Mix until creamy and let it rest for 5 minutes. Lightly oil a frying pan with coconut oil and cook each pancake until golden on both sides. Makes 12 to 15 4″ pancakes.


 Tart Cherry Sauce

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Velvety cherry sauce with a hint of sherry.

1 cup frozen tart cherries
1/2 tsp arrowroot
1 tbsp water
1 tbsp sherry (medium dry)
2 tbsp blue agave syrup
1/4 tsp almond extract

Put the frozen cherries in a saucepan with the agave syrup and almond extract. Allow the cherries to thaw while stirring with a spoon. Make a light slurry with the water, sherry and arrowroot and pour into the saucepan. Continue to stir until it thickens slightly. Cover and simmer until the cherries are soft and the liquid has a the consistency of syrup.