Mesquite-Blue Corn Blueberry Pancakes with Chile-Infused Honey (gluten free)
Mesquite meal adds a unique, Southwestern 'sitting by a campfire' flavor to recipes. A little goes a long way so only a small amount is needed to create these special pancakes. The end pancakes are big and fluffly. Should you prefer a thinner, more traditional pancake, add more milk to the batter to thin it out.
This unique flour blend really makes the pancakes however for a short cut, add the mesquite flour to 3/4 cup plus 2 tablespoons of your favorite gluten-free flour blend instead.
Mix wet ingredients together (canola oil, egg, milk, agave).
Mix all together just until combined. Fold in blueberries. Batter will be very light and airy and a grayish brown color.
Drop dollops on a greased or non-stick skillet. Check the bottom is beginning to brown and flip. Pancakes are done when they are lightly browned on both sides. NOTE: Due to the consistency these pancakes will not bubble as with normal pancakes
Serve with chile-infused honey. Note: If needed, slightly heat the honey to increase its ‘pourability’