- 1 C Cornmeal
- 1 C Flour (Use whole wheat or a gluten free alternative if you like)
- 6 TBSP Brown sugar
- 2 TSP Baking Powder
- 4 egg whites
- 2/3 Cup Milk
- 2 TBSP melted butter
- Oil for frying (I used coconut oil, but you can use whatever you like)
Makes about 10 fritters.
Mix dry ingredients together in a bowl. In another bowl, beat egg whites lightly then mix in milk and melted butter. Stir into flour mixture.
Heat oil in skillet on medium heat and drop in batter using 1/4 cup measure . When bottom begins to brown, flip it over with a pancake turner and lightly brown the other side. When done, I like to place them in the oven @200 to keep them warm.
- 1 C. Blueberries (fresh or frozen)
- 1/4 C. maple syrup, agave nectar, or water
Make Blueberry syrup by placing about a cup of blueberries in a small saucepan with your sweetener (about a 1/4 cup) or just some water for a no-sugar-added syrup. Heat to medium until mixture becomes bubbly, then reduce to low and simmer for a few minutes. Pour on top of your fritters and enjoy!