Feed Your Soul Too

A unique brunch idea with these earthy Blue Corn Pancakes. The brunch idea is dressed and spiced up with a spicy strawberry sauce.

Course Breakfast, Brunch
Cuisine Breakfast, brunch, Gluten free
Keyword Blue corn flour, breakfast, brunch, gluten free, strawberries
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 6 people
Author Feed Your Soul Too


Strawberry Sauce

  • 1 Pint Strawberries quartered
  • 1/4 Cup Sugar
  • 2 Tsp Red Pepper Flakes
  • 1 Whole Lemon juice squeezed

Blue Corn Pancakes

  • 2 Cups Blue Corn Flour
  • 1 Cup Water


Strawberry Sauce

  1. In a sauce pan, add the sugar, red pepper flakes and lemon juice. Mix well and cook until the sugar is dissolved. Add the strawberries and cook until softened stirring frequently - roughly 10 minutes. Remove from heat and set aside.

Blue Corn Pancakes

  1. Combine the blue corn flour and the water and mix well. Spray the skillet and turn on medium high heat. Once hot, pour 4 - 5" pancakes. Once the bubbles pop on the top of the pancake, flip the pancake and finish cooking. It will be about 3 minutes per side. Finish cooking all the pancakes.

    To serve, plate the pancakes and top with as much strawberry sauce as you like.