Blackberry Cornmeal Pancakes
Time: 75 minutes
Serves: 9 pancakes
A delicious take on vegan pancakes, this version is gluten-free, eggless and served with plenty of fresh juicy blackberries. Top these cornmeal pancakes off with blackberry cinnamon maple syrup for a filling breakfast that leaves you feeling ready for the day! Serve it with vegan butter or vegan yogurt if desired.
Prep Time:
35 minutes
Cook Time:
40 minutes
Serves:
9 pancakes
Perfect for:
Breakfast in Bed
Ingredients
- 2 Tablespoons ground flax meal
- 7 Tablespoons water
- 1 Cup instant masa (not cornmeal)
- 1 Cup all-purpose flour or 1 cup gluten free flour
- 2 Tablespoons sugar
- 1 ½ Tsp. baking powder
- 1 Tsp. baking soda
- 1 Tsp. kosher salt
- 1 ½ Cup plant milk
- 3 Tablespoons avocado oil, divided
- 1 Tsp. lemon juice
- 1 Cup maple syrup
- 1 cinnamon stick
- 2 Packages (6 ounces each) Driscoll’s Blackberries, divided
Directions
- PLACE 2 tablespoons ground flax meal into a small bowl.
- STIR IN 7 tablespoons water and SET ASIDE until thickened, about 20 minutes.
- PLACE 1 cup instant masa (not cornmeal) into a large bowl.
- ADD 1 cup all-purpose flour or 1 cup gluten free flour.
- ADD 2 tablespoons sugar.
- ADD 1 ½ teaspoons baking powder and ADD 1 teaspoon baking soda.
- ADD 1 teaspoon kosher salt.
- WHISK to combine and SET ASIDE masa mixture.
- POUR 1 ½ cups plant milk into a medium bowl.
- ADD 2 tablespoons avocado oil and ADD 1 teaspoon lemon juice.
- WHISK to combine.
- ADD plant milk mixture to masa mixture and STIR to form a thick batter.
- ALLOW batter to REST 10 minutes and STIR IN additional plant milk to thin batter if desired.
- SET ASIDE batter.
- POUR 1 cup maple syrup into a saucepan and ADD 1 cinnamon stick.
- COOK over low heat 5 minutes.
- ADD 1 package (6 ounces) blackberries and CONTINUE to SIMMER over low heat.
- PREHEAT a large nonstick skillet over medium heat.
- ADD remaining 1 tablespoon avocado oil.
- REDUCE heat to low.
- POUR 1/3 cup batter into skillet and TOP with 3 – 4 blackberries.
- COOK until bubbles appear on surface, about 4 minutes.
- FLIP pancake and COOK until golden brown and fluffy, about 4 – 5 minutes.
- REPEAT with remaining batter.
- REMOVE cinnamon stick from maple syrup mixture and CRUSH blackberries with a fork.
- SERVE immediately with blackberry maple syrup and any remaining blackberries.
