These wild blueberry cornmeal pancakes are a great option for Pancake Day, or for a tasty breakfast. Using Follow Your Heart’s VeganEgg, the recipe creates light and fluffy irresistible pancakes, which taste as though they are made with real eggs!
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For maple cream cheese, whisk cream cheese, maple syrup and sea salt until uniform. Set aside in refrigerator until ready to use.
In a bowl, combine 125 ml ice-cold almond milk and VeganEgg powder. Whisk until slightly thickened and uniform. Set aside.
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
Pre-heat griddle to a medium-high heat.
Grease griddle with dash neutral tasting oil. Pour 60ml batter onto griddle.
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.
Dollop maple cream cheese on warm pancakes and top with pecans. Serve warm.
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