Preheat a skillet on the stove or an electric griddle over medium heat.
Whisk together the corn meal, sorghum flour, flaxseed, baking powder, and salt
Whisk in the rice milk, olive oil, lemon zest, and chopped basil until everything is mixed well and a batter forms
Scoop about 1/8 to 1/4 cup batter onto the preheated pan, spreading out a little if needed since this batter is a bit thick. Cook until golden on each side
Serve hot or warm topped with Wild Blueberry Preserves from Bonne Maman
Enjoy!
Notes
These have the best taste and texture when they are served warm. If you have leftovers, warm them up before serving them