Blue Corn Pecan Pancakes Recipe

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   1.

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   Grind pecans in a blender or possibly food processor till just finely grnd

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   (will turn to nut butter if grnd too long).

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   Combine grnd pecans with cornmeal, flour, baking pwdr, and salt.

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   Stir well to blend.

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   Refigerate if not for use right away.

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   2.

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   In a separate bowl, combine 1 1/2 c. of the lowfat milk with vegetable oil and vanilla extract and stir well to blend.

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   3.

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    Add in wet ingredients to dry and stir well to blend till just smooth.

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    Add in extra lowfat milk if necessary to create a consistency just thin sufficient to pour from a laddle.

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    4.

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    Heat a well-oiled skillet or possibly griddle till a drop of water sizzles when dropped on the surface.

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    Ladle batter onto skillet, about a 1/4 c. for each pancake.

* Per serving · 4 servings · Values may vary.