These pancakes aren't your typical diner pancakes since they are vegan, gluten-free, lightly sweetened, and crispy from the addition of cornmeal. They are, what I imagine, a Southern grandma makes on a Sunday morning. The blueberry sauce is simple, quick, and pairs well with the corn flavor of the pancakes.
Crispy Cornmeal Pancakes With Blueberry Sauce [Vegan, Gluten-Free]
- 1 tablespoon ground golden flax
- 3 tablespoons warm water
- 1 very ripe banana, peeled
- 1 cup plus 2 tablespoons unsweetened almond milk*
- 2 tablespoons pure maple syrup
- 2 tablespoons melted coconut oil plus more for greasing the pan
- 1 tablespoon baking powder (yes, a tablespoon)
- 3/4 cup gluten free prepared flour
- 3/4 cup fine cornmeal
- Pinch of fine grain sea salt
- 1 1/4 cups frozen blueberries, divided
- 2-3 tablespoons pure maple syrup
- 4 tablespoons water
- 1 teaspoon arrowroot powder
- 2 teaspoons fresh lemon juice
To Make the Blueberry Sauce:
- In a small saucepot over medium heat, add 1 cup of blueberries, maple syrup, and water and bring to a simmer, stirring occasionally. Once most of the berries have thawed, mash the mixture with a potato masher or the back of a wooden spoon.
- Add the arrowroot powder and stir consistently until thicken slightly. Add the lemon juice and remaining blueberries and stir until the additional berries have thawed. Take off heat until you are about to serve the pancakes.
To Make the Cornmeal Pancakes:
- While you are making your sauce, preheat oven to 200°F and set a wire baking rack over a baking sheet. The pancakes will stay crispier if they are kept warm on a wire rack.
- In a large bowl, mix the flax and water to create a flax egg – let sit to gel up. Once the flax egg is ready, add the banana and mash with a potato masher or fork until smooth and no large lumps remain.
- Add the milk, maple syrup and coconut oil. At this time, heat and oil your griddle or skillet over medium heat to cook the pancakes. You want it to be hot before the batter hits it.
- Add baking powder and whisk until foamy and mixed thoroughly.
- Add the remaining ingredients and whisk until no large lumps remain but a few streaks of flour are ok.
- Measure out ¼ cup of batter and pour onto the hot skillet; smoothing out the batter with the back of a spoon. Cook for 2-3 minutes or until you see bubbles on the top of the pancake; flip and continue to cook for 1-2 minutes.
- Transfer pancake to the wire rack in the oven and continue with the rest of the batter, regressing the pan as needed.
- Once all the pancakes are cooked, reheat the blueberry sauce until warm. Stack the pancakes up and pour on the blueberry sauce. Best served with a large cup of coffee. Enjoy!
- Measure the milk and let sit out of the refrigerator while you prepare the sauce. Refrigerated cold milk will solidify the melted coconut oil. - I added 2 tablespoons of maple syrup to the sauce but if you want it sweeter, add more to taste. - I used frozen blueberries for this recipe and if you are using fresh ones, you may have to add an extra splash of water to the sauce. Frozen berries release more liquid when cooked.