Wild Blueberry Cornmeal Pancakes

Servings: Makes 12-13

Ingredients

For the cream cheese topping

For the pancakes

2 tbsp
Follow Your Heart VeganEgg powder
1.5 tsp
15ml
neutral-tasting oil (safflower), plus for brushing griddle

Method

1

For maple cream cheese, whisk cream cheese, maple syrup and sea salt until uniform. Set aside in refrigerator until ready to use.

2

In a bowl, combine 125 ml ice-cold almond milk and VeganEgg powder. Whisk until slightly thickened and uniform. Set aside.

3

In a medium bowl, whisk together cornmeal, flour, baking powder, sea salt, cinnamon, nutmeg, and coconut sugar. Add VeganEgg almond milk mixture, remaining almond milk, vanilla extract and oil. Whisk until smooth, but do not over mix. Fold in blueberries

4

Pre-heat griddle to a medium-high heat.

5

Grease griddle with dash neutral tasting oil. Pour 60ml batter onto griddle.

6

Cook until bottom becomes slightly golden and the surface of is slightly bubbling, about 2 minutes. Flip and cook for another minute, or two, until golden.

7

Dollop maple cream cheese on warm pancakes and top with pecans. Serve warm.

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