Savory Blueberry Pecan Cornmeal Pancakes

I want to live in LA because of this.

Blueberry Pecan Cornmeal Pancakes (10 of 15)

I think that might be a full grown mini-pig.  Which makes me realize that I should never get a mini-pig if they get that big.  Oh and the other reason I will never get a mini-pig is because I’m going to have a hard enough time convincing Andrew to get a dog…much less a mini-pig. 

So last Sunday Andrew told me he had his first wifely duty for me…which is ridiculous because I’m not even his wife yet.  I mean, I haven’t even picked out the caterer, tasted wedding cakes, thought about center pieces/linens, or gotten something borrowed or blue.  So I’m like worlds (or an entire 5 months) away from being able to be assigned ‘wifely duties.’

Regardless, he needed the front button sewn back onto his pants.  So I scrounged up a needle and thread and briefly considered Youtube-ing “how to sew a button back onto your future husbands’ kahkis”…but that sounded time consuming so I just decided to wing it.

Blueberry Pecan Cornmeal Pancakes (4 of 15)Blueberry Pecan Cornmeal Pancakes (3 of 15)

Well the next day we met my parents + my older sister + her boyfriend for Gnocchi Night. I’ve mentioned Gnocchi Night before.  It’s this wonderful event at Piola where there is all-you-can-eat gnocchi.  There are like 10 different flavors of gnocchi (smoked salmon, pesto, 4 cheese, pancetta and rosemary, prosciutto and mushroom, bolognese and I can’t remember the others)…but the waiters walk around with bowls of each type and you just eat until your full.

Except you usually eat until your past full because that’s just what happens when men are walking around with bowls full of delicious gnocchi.  So Andrew was wearing the pants that I had just sewn the button back on to and I am happy to report that even after Gnocchi Night the freshly sewn on button didn’t pop off.

Blueberry Pecan Cornmeal Pancakes (1 of 15)




















So wedding things…my mom and I met with a Wedding Coordinator of sorts.  She’s actually just a Day-of-the-event Coordinator.  The entire process was so stressful that we ended up having to get drinks after.  And then we went to Indian food.  Then everything didn’t seem so terrible.

But speaking of ‘terrible’…earlier that same day I tried on the most beautiful veil in the entire world and then our bridal consultant (aka extortionist) told us the price: $490.  For a piece of like fish netting?!  Okay, it was a couple steps above fish netting, but seriously, still insane.  We left the bridal store, went and met with the wedding planner woman and then had aforementioned drinks.  Since then my mom has found the exact veil (same designer, color, everything) online for $39.95.  Reediculous.  I’m never trusting anyone again.

Blueberry Pecan Cornmeal Pancakes (13 of 15)

Okay, about the above picture.  I hate, hate (in the most dramatic way possible) when people post pictures of runny yolks {disclaimer: except maybe these yolk pictures because they are just gorgeous}.  I think yolks are gross.  Not in a OMG-I-hate-saturated-fat type of way but in a that-picture-just-doesn’t-look-appetizing-at-all kind of way.  And then people tag the runny yolk picture with the word “#yolkporn”…and my skin crawls.  Seriously.  It’s like nails on a chalkboard just thinking about it.  Eww.

But here I am.  Posting egg yolk pictures.  That is because my love for pancakes is far greater than my hatred of egg yolk pictures.  So for the sake of cornmeal pancakes…I will suffer through these yolk pictures.

Blueberry Pecan Cornmeal Pancakes (14 of 15)

Savory Blueberry Pecan Cornmeal Pancakes

Yield: serves 1


3 tablespoons oat flour, packed

3 tablespoons yellow cornmeal

1/8 teaspoon baking soda

1/8 teaspoon baking powder

1/8 teaspoon salt

2-3 tablespoons milk (I used almond milk, original)

1 egg white

1 teaspoon lemon juice

1 teaspoon honey

1 tablespoon pecans, roughly chopped

1 heaping tablespoon blueberries


1 sunny-side-up cooked egg

1/4 small avocado, sliced



In a small bowl, combine oat flour, cornmeal, baking soda, baking powder, and salt. In a separate bowl, whisk together 2 tablespoon almond milk, egg white, lemon juice, and honey.

Set both bowls aside. Heat a skillet over medium heat. Spray with non-stick cooking spray or grease with coconut oil.

Add wet ingredients into dry ingredients and use a fork to quickly mix everything together. If not thin enough, add 1 additional tablespoons almond milk (should be slightly thicker than normal pancake batter). Fold pecans and blueberries into the batter. Scoop ~1/2 of the batter into the skillet. Cook ~5 minutes until cooked. Flip to other side and cook for additional 3 minutes. Make one more pancake out of the remaining batter. Top with avocado slices and egg.

Blueberry Pecan Cornmeal Pancakes (15 of 15)