Vegan Lemon Cornmeal Blueberry Pancakes
Author -Yields: 4 servings
Ingredients
- 1 tablespoon ground flax meal
- 3 tablespoons warm water
- 1 cup unbleached, all-purpose flour (120g)
- 1/2 cup medium grind cornmeal (70g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 cup unsweetened soy, oat, almond or cashew milk (240mL)
- 2 tablespoons maple syrup
- 1 tablespoon avocado oil (or another neutral vegetable oil)
- 1/2 cup fresh blueberries (70g)
Instructions
- In a small bowl, combine the ground flax meal and warm water. Whisk and allow it to sit while you proceed with the recipe.
- Heat an oiled, cast-iron skillet or wide, nonstick frying pan over medium heat. While the skillet warms up, whisk together the flour, cornmeal, baking powder, and salt in a large mixing bowl.
- In another bowl, whisk together the lemon juice and zest, along with the milk. Add the flax meal + water mixture, 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!