Blueberry Cornmeal Pancakes
These golden Fresh Blueberry Cornmeal Pancakes are from PlantPure Kitchen cookbook author, Kim Campbell. They are so popular at her house that they never last very long!
Servings: 4 servings
Calories: 305kcal
Equipment
Ingredients
- 1 cup finely ground cornmeal
- 1/2 cup whole grain flour spelt, whole wheat, etc
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1 pinch sea salt
- 1.5 cups plant based milk
- 1 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup frozen or fresh blueberries
- fruit sauce or maple syrup for topping
Instructions
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking, soda, cinnamon, and salt.
- Add the milk, maple syrup, and vanilla and stir just until combined. Fold in the blueberries and let the batter sit for 5 minutes.
- Heat a nonstick griddle or nonstick skillet over medium heat.
- Pour about 1/4 cup of batter per pancake onto the hot griddle and cook until the pancakes are bubbly on top and the edges are slightly dry, about 2 to 3 minutes.
- Turn and cook until the pancakes are browned on the other side for another 2-3 minutes or so.
- Repeat with the remaining batter. Serve warm with maple syrup or fruit sauce.
Video
Notes
Tips & Variations:
- Flour- You can substitute other types of flour, such as whole wheat or all-purpose flour, for part or all of the cornmeal. However, this may affect the texture and flavor, so you may need to adjust the recipe accordingly.
- Blueberries- The recipe creator, Kim Campbell, recommends using small frozen blueberries for the best result.
- Fruit- Other great fruit options to sub out for the blueberries are apples, peaches, or strawberries.
- Freezing- Make a double batch and freeze the leftovers for eating later. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag or container. Reheat in a toaster or oven for best results.
Nutrition
Serving: 1g | Calories: 305kcal | Carbohydrates: 61g | Protein: 8g | Fat: 4g | Polyunsaturated Fat: 2g | Fiber: 5g | Sugar: 20g