Vegan Lemon Cornmeal Blueberry Pancakes
May 28, 2012

Vegan Lemon Cornmeal Blueberry Pancakes | The Full Helping

Most days of my short break from school have gone the same way: my mom and I rise at around the same time (early), and she goes off to work (my mom is an artist and an art teacher), while I stay at home to work on my blog/business, and to see friends. This means we haven’t shared too many breakfasts together, so it was a real treat for us both to sleep in a little today and eat a “fancy” meal together in the morning. On my way to the gym, I asked my mom how cornmeal pancakes sounded; she said they sounded great. So upon my return, I set about whipping up this plate of fluffy lemon blueberry cornmeal pancake deliciousness. 20 minutes later, breakfast was served.

One of the first cornmeal pancakes I ever tried were cornmeal and raspberry pancakes from my friend Dreena’s Eat, Drink and Be Vegan (a book I highly, highly recommend). It was love at first bite; I appreciated the unusual texture of the pancakes, which were someplace in between a very light bit of cornbread, and a traditional breakfast treat. I subsequently learned that cornmeal pancakes are actually a classic breakfast dish (though vegan varieties are a newer invention). Popular combinations seem to be blueberry cornmeal, raspberry cornmeal, and lemon cornmeal. Lemon fanatic that I am, I figured I had to try a lemon variety sooner or later. My mom, however, is a blueberry pancake fan, and so I decided to try my hand at a hybrid of the two recipes this morning.

Vegan Lemon Cornmeal Blueberry Pancakes | The Full Helping

You can definitely omit the blueberries from this recipe, or you can replace them with raspberries, chopped strawberries, dried cherries, or any other fruit you fancy.

Vegan Lemon Cornmeal Blueberry Pancakes | The Full Helping

Vegan Lemon Cornmeal Blueberry Pancakes

Author -
Yields: 4 servings

Ingredients

  • 1 tablespoon ground flax meal + 3 tablespoons warm water (a flax "egg")
  • 1 cup

    unbleached, all-purpose flour or a gluten-free, all-purpose flour blend

  • 1/2 cup yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 3/4 cup non-dairy milk of choice
  • 2 tablespoons maple syrup
  • 1 tablespoon vegetable oil of choice (such as canola, safflower, or melted coconut), plus a little extra for coating the pan/skillet
  • 1/3 cup blueberries

Instructions

  • Heat an oiled cast-iron skillet or wide, nonstick frying pan over medium low heat.
  • Whisk together flour, cornmeal, baking powder, and salt in a large mixing bowl.
  • In a small bowl, whisk together the lemon juice and zest, along with the milk. Add the flax meal + water, the maple syrup, and the oil.
  • Add wet ingredients to the dry ingredients and mix till just combined evenly.
  • Heat a skillet and add the batter by 1/3 cup amounts. Dot each pancake with a few blueberries. Wait until bubbles form on the pancake top, and then gingerly flip over. Cook another two minutes, or until the pancakes are cooked through. Repeat with remaining batter, spraying or lightly coating the pan with oil as you go. Keep the pancakes warm in an oven on a low setting till all of the pancakes are ready.
  • Serve with fresh berries, vegan butter, maple syrup, or other toppings of choice!

Vegan Lemon Cornmeal Blueberry Pancakes | The Full Helping

Homestyle, comforting pancakes, touched with the elegance of a hint of lemon? Winning combination. and so perfectly fresh and light for summertime.

Hope you and yours will enjoy these as much as my mom and I did. And more importantly, hope you’re enjoying a lovely memorial day! I’d love to hear what you’re up to. I’m working away at CR stuff before I head back to school, but I definitely plan on clearing away some hours to finally (finally!) dig into Freedom—the last novel I worked on, if only for a moment, before I left FSG.

xo

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    18 Comments
  1. Hello, wanted to eat these…but this recipe has some errors and was rather confusing. Unbleached all-purpose flour is the first ingredient and that of course isn’t gluten-free at all? Then further down it says flax meal…which isn’t in the recipe maybe you can clarify…

    • I’m sorry for the confusion, Mai! I’ve made some edits to the recipe, and those inconsistencies should be taken care of now 🙂

  2. Yummy!! I used to make “journey cakes” when my son was little, but never thought to spiff them up with lemon & bluebs. Certainly going to give these a try. Thanks for posting 🙂

  3. Mmmm just made these and they were so delicious! I didn’t have fresh blueberries, so I used frozen ones and they worked great. Definitely a winner of recipe that I will be making many mornings this summer…and maybe some breakfast dinners 😉

  4. these really look phenomenal. cornmeal/cornbread, etc are definite faves. i went to an el salvadorian restaurant this weekend with some friends and we got corn tamales for an appetizer and i was thinking, oh man, i should make stuff like this way more often. so bring on the cornmeal!! hope you having fun being back in nyc 🙂

  5. Mmmmm! I only had corn meal pancakes once when we accidentally used it in our pancake mix on a camping trip. I loved it, but haven’t made any since. This lovely recipe just looks wonderful and is a great incentive for me to reconnect with my experience. Thanks!

  6. Next weekend is the bank holiday in the UK, spring bank holiday on Monday and then the queen’s jubilee on Tuesday means 5 days off work for me! I’m definitely planning some relaxed meals and new recipes and hope to see some friends too. Isn’t it lovely to get some time to yourself!
    x

  7. I’ve yet to experiment with polenta/cornmeal this recipe may have just swayed me! I adore lemon-blueberry anything.

    On the subject of your mom – I’m curious if the vegan dining experiment for her which you mentioned a while back for her ever panned out? I’m contemplating proposing something similar to my own mother once I’m home for the summer.

  8. Mmm these look good, Gena. You are going back to DC already?! I’m glad you had some time off, though – you deserved it!

    I’m now working at my local health food store and we have raw prepared foods like Vietnamese rolls and raw pastas. It’s sooo good and rather addicting, which isn’t great for my wallet….

  9. Ooh, these look so delicious! I too love lemon in anything, and the addition of blueberry is perfect, I suspect. Thank you, Gena!

    We are laying low today, in fact, we (me, husband, two dogs, cat, and the baby) are all in the bed right now, doing finances, checking blogs, etc. Oh, and eating – a big kale salad and some choco-cado pudding 🙂

    Have a great one!!