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?