Print Recipe

Vegan Lemon Cornmeal Blueberry Pancakes

Servings: 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!