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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

Ingredients

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

Instructions

Strawberry Sauce

  • 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

  • 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.
    Enjoy!