These breakfast treats are sweet enough to eat without syrup. They can also be frozen and reheated by popping in the toaster. I like to top them with homemade applesauce: Just cut up an apple or two, removing the seeds, stem and core. Put in the blender with a little bit of water, and blend until it's the consistency you like. Pour the raw applesauce into a saucepan and simmer for about 5 minutes. Yummy!
- Whisk together flour, cornmeal, baking powder, baking soda, and salt in a large bowl. Stir in agave and milk when all dry ingredients are mixed.
- Mix yogurt and eggs together with a fork in another bowl. Stir into flour mixture with melted soy margarine just until incorporated.
- If using blueberries, stir gently into batter.
- Heat a lightly greased large nonstick skillet over moderately low heat until hot.
- Pour 1/4 cup measures of batter into skillet in batches, forming approximately 3 inch cakes, and cook about 3 minutes, or until undersides are golden. Turn and cook 1 minute more, or until golden.
- Transfer to a baking sheet and keep warm in a 250-degree oven while cooking remaining cakes.
- Optional: Top with applesauce just before serving.