Blueberry Cornmeal Pancakes

Ingredients:

• 1-1/2 cups unbleached all purpose flour
• 1/2 cup cornmeal, any kind will do
  
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs, separated
• 1-1/2 cups coconut cream
• 1/2 cup almond milk
• 4 tablespoons butter alternative or coconut oil
• 2 tablespoons maple syrup or agave nectar
• 1-1/2 cup fresh or frozen blueberries
• About 1/2 cup wheat germ or ground flax seed meal

Directions:

1. In a bowl, combine the flour, cornmeal, baking powder, cinnamon, baking soda and salt.
2. In a small bowl beat the egg whites until they form soft glossy peaks.
3. In another bowl whisk egg yolks, coconut cream, almond milk, butter alternative and syrup.
4. Add the coconut cream mixture to the dry ingredients and mix just until combined.
5. Fold in the egg whites and blueberries.
6. Heat griddle and grease lightly.  Scatter 2 tablespoons of wheat germ over the surface.
7. Pour 1/4 cup batter onto hot griddle. 
8. Cook until bubbles appear on the surface and the edges look dry.  Turn over and cook until golden brown.
9. Repeat coating the pan with wheat germ for the remaining batter.
10. Serve immediately.