Blueberry Cornmeal Pancakes
Break up your breakfast routine with these light and fluffy golden whole grain pancakes accented with morsels of fresh hot blueberries peeking out. Delicious served with pure maple syrup or blueberry sauce.
Equipment
- griddle or stove
Ingredients
- 1¾ cups unsweetened plant milk
- ½ cup apple sauce
- 2 Tbsp lemon juice or ACV
- 1 Tbsp maple syrup
- 2 tsp almond or vanilla extract
- ½ cup corn meal
- 1½ cups white wheat flour
- 2 Tbsp baking powder
- 1½ cups blueberries fresh or frozen***
- Spray oil or vegan butter for griddle optional
Instructions
- Preheat an electric griddle to 350° F or non-stick skillet or griddle over medium heat.
- In a large bowl, combine the almond milk, apple sauce, lemon juice, maple syrup, vanilla, almond extract. Set aside.
- In a separate bowl, whisk together the dry ingredients.
- Pour the wet ingredients into the flour mixture. Stir just until combined; allow the batter to rest for 5-10 minutes. Then gently fold in the blueberries.***. See note if using frozen blueberries.
- Using a ⅓ cup measuring cup, scoop batter and pour onto the hot griddle.
- Allow to cook until the edges are dry and bubbles form on the surface, about 3-4 minutes.
- Flip over and wait another 2-3 minutes, until golden brown.
- Remove from the griddle and place on a plate lined with a towel or paper towels to absorb excess moisture.
- Serve with fresh blueberries, vegan butter, blueberry sauce, and/or pure maple syrup.
Notes
* You may use any unsweetened non-dairy milk for these pancakes. If using sweetened vanilla flavored plant milk, omit the maple syrup and vanilla.
** To make gluten-free, substitute the whole wheat flour with a gluten-free baking blend.
*** If you're going to use frozen blueberries, I recommend tossing the blueberries on top of the freshly poured pancake batter before they've had a chance to cook for very long. This will prevent coloring the batter.