Lemon Cornmeal Pancakes & Waffles

Though I love the heartiness of the typical whole wheat pancake or waffle, sometimes I long for something a little fluffier, like the Krusteaz ones I ate as a kid. However, (being mindful) I don't want to sacrifice nutrition either. That's where this fantastic pancake recipe comes in. The soy yogurt makes these pancakes nice and pillowy inside, the lemon adds a light freshness (and amazing aroma), and the cornmeal gives it a great outer crispiness. And with batter that's a little thinner than your usual fare, it makes for excellent waffles as well!

Lemon Cornmeal Pancakes
Slightly adapted from The Engine 2 Diet
Serves 4

1 1/4 cups whole wheat flour
3/4 cup cornmeal
2 tsp baking powder
1/2 tsp salt
2 cups soy milk (we did 1/2 cup soymilk and 1 1/2 cups homemade rice milk)
1/2 cup soy yogurt (we used O'Soy strawberry)
Zest and juice from 1-2 lemons (we used 1)
1/8 cup flaxseed meal (optional, our addition)
2 Tbsp of sweetener, like sugar or agave nectar (optional, our addition; you can get around this by topping with bananas instead)
Blueberries and/or chopped strawberries (optional, our addition)

Mix the dry and wet ingredients in separate bowls. Add the dry ingredients to the wet ingredients, stirring to remove lumps. Fold in berries. Cook in a nonstick skillet or griddle (or waffle maker) until crisp and golden brown. Top with maple syrup or agave nectar.

Our serving suggestion: Also try making into waffles, then topping with a blueberry or strawberry compote and a drizzle of agave nectar.