We had a busy weekend that included going to the farmer’s market, making pickles, coloring, playing, and swimming! And of course a nice weekend breakfast – that’s a must!
We love pancakes over here. They are our favorite Saturday breakfast for sure. We often make chocolate chip pancakes, and banana pancakes, and of course good old classic pancakes, but recently I have come to love this cornmeal version.
I’m a big fan of cornbread (we all are, actually – when I make chili, look out! The cornbread disappears quickly!) and I thought it might be nice to try cornmeal pancakes for a change. They are so good – the perfect combination of pancakes and cornbread. When these vegan cornmeal pancakes are topped with maple syrup and fresh berries, it’s really a hearty and comforting breakfast.
Cornmeal Pancakes with Fresh Berries.
- 3 Tablespoons organic canola oil coconut oil, or melted vegan buttery spread
- 1 cup finely ground yellow corn meal
- ½ cup white spelt flour all purpose is fine as well
- 1 1/2 Tablespoons baking powder
- 3 Tablespoons unsweetened applesauce
- 3 1/2 Tablespoons sugar
- 3/4 teaspoon salt
- 1 1/4 cup non-dairy milk of your choice
- vegan buttery spread for frying
- 1 cup fresh blueberries
- 1 cup fresh raspberries
Place the dry ingredients in a bowl and whisk together.
Add the oil, non dairy milk and applesauce and stir to combine. Let the batter sit for five minutes so that it puffs up from the baking powder.
Place some vegan buttery spread in a frying pan and heat on medium heat. Once the butter is sizzling, spoon some batter into the pan.
Cook the pancakes for about 2-3 minutes on each side. It's time to flip them when the edges look done and there are some bubbles in the middle. Repeat until all the batter is gone.
Serve with maple syrup and fresh berries on top.
Serving size is two small pancakes.
What did you do this weekend?