Blueberry and Oat Polenta Pancakes

For the pancakes:

1 ¾ cups almond milk (or regular milk)

2 eggs

2 tbsp Colavita Extra Virgin Olive Oil

½ cup rolled oats

1 cup whole wheat flour or gluten free flour

¾ cup Colavita Polenta

2 tbsp molasses

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tbsp vanilla extract

1 tsp ground cinnamon

½ tsp grated nutmeg

½ cup unsweetened, shredded coconut

1 cup fresh blueberries

Grated zest from ½ lemon

Optional healthy add-ins:

4 tbsp chia seeds

4 tsp ground flax seeds

For the syrup:

2 tbsp brown sugar

3 tbsp Colavita Balsamic Vinegar

¼ cup water

1 cup fresh blueberries

Grated zest from ½ lemon

salt

Whisk together the milk, egg and molasses and vanilla in a medium sized bowl.

In a separate bowl, blend together the oats, flour, polenta, coconut, cinnamon, nutmeg, lemon zest, chia seeds (if using them), baking powder, baking soda and salt.

Pour the wet ingredients into the dry and mix to combine. The batter should be thick, but if it’s too much so, you can add a little more milk.

Add in the blueberries and stir to combine.

Heat a skillet or griddle over medium heat. Pour some Colavita Extra Virgin Olive Oil over the griddle (about 1 tablespoon) to coat.

Ladle the batter onto the griddle in ¼ cup sized scoops. Keep in mind, you might like to make mini pancakes. Cook for about 1½ -2 minutes on each side, flipping when bubbles start to appear in the middle of the pancake.

Serve with the blueberry balsamic syrup.

For Blueberry Syrup:

In a small sauce pan, heat the sugar and Colavita Balsamic Vinegar together until the sugar has dissolved. Add remaining ingredients; bring to a simmer and cook for about 15 minutes, until the blueberries pop and become soft. Set aside.

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Blueberry and Oat Polenta Pancakes