Blueberry Cornmeal Pancakes!

 

I woke up in the morning at 5am to go grocery shopping to get ingredients to my blueberry cornmeal pancakes. After going grocery shopping, my dad cleaned up the mess in the kitchen before helping me out making them for breakfast.

First, we grabbed a bowl from the cupboard and one half cup of flour and yellow cornmeal.

Next, we put two tablespoons of sugar, one half of teaspoon of baking powder, baking soda, and ground cinnamon.

At last but not least, we put one cup of plain nonfat yogurt, three tablespoons of fat free milk, one tablespoon of olive oil, one egg yolk and one cup of blueberries.

Then we stirred them up until they become smooth and combined before cooking them on the stove.

We also fold in the blueberries and used one third per pancake on a nonstick skillet heated as above.

While cooking them on the skillet, we flipped the pancakes when the tops are covered with bubbles and the edges are cooked.

Then, we kept the initial pancakes warm on a rack in a low heat oven rather than on a plate as then they do not get soggy on the bottom.

Also, they are tasty.

After cooking them, we took a bite out of this pancake and saw how it tasted and it was very delicious.

Then, I enjoyed those pancakes that I made and I put some sugar free syrup on it with some coconut whipped cream on it.

Also, the normal syrup has sugar in it, because it is not good for our body.

It was a good breakfast!