Are you a pancake or waffle sort of person?

Me, I’m a pancake person.

Although, I won’t turn down a good waffle if you put it in front of me. Belgian? Don’t get me started.

I do like to veer from time to time off the beaten path of the traditional pancake though, and since the South is known for all things corn, corn pancakes seem like the way to go. 

I have an amazing bag of blue cornmeal here and I also used it to make Blue Corn Madeleines a while back. These are even better.

Want to impress someone this weekend for Sunday brunch? Whip up a batch of these (super easy) cakes.

And oh yeah, no eggs, no dairy. They’re vegan.

Kitchen Notes

• Blue cornmeal was used in this recipe, but yellow corn can easily be substituted.
• Other fruit can be substituted for the blueberries.

Blue Corn Pancakes with Blueberry Sauce

 

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Author: Mangoes and Chutney

Recipe type: Breakfast, Vegan

Ingredients

Corn Pancakes

• 1 cups all-purpose flour
• ½ cup stone ground blue or yellow cornmeal
• ¼ cup organic cane sugar
• 1 teaspoons baking powder
• ½ teaspoon sea salt
• 1 cup milk
• 1 tablespoon agave nectar
• ¼ cup dairy free butter, melted
• butter, for the pan

Blueberry Sauce

• 1 cup blueberries, fresh or frozen
• 2 Tablespoons organic cane sugar
• 1 Tablespoon lemon juice

Instructions

To make pancakes

1. In a medium bowl, mix together flour, cornmeal, sugar, baking powder and salt. Make a well in the center and add milk, agave and melted butter. Mix well until fully blended, but do not overmix.
2. Let mixture sit 5 minutes to thicken while you heat a pan to medium heat.
3. Melt a tablespoon of butter in the pan and let it spread evenly. Using a ¼ measuring cup, scoop pancake mixture into the pan and spread into a circular pancake shape. Repeat with as many pancakes that comfortably fit in the pan.
4. When bubbles begin to form on top, flip each pancake and cook another minute or two until done. Move to a plate or store them at a low temperature in a warm oven until ready to serve.

To make blueberry sauce

1. In a small saucepan, bring blueberries, sugar and lemon juice to a simmer and let cook for 10 minutes. Mixture will thicken slightly. Spoon berry mixture over pancakes or serve on the side.

Notes

Blue cornmeal was used in this recipe, but yellow corn can easily be substituted.
Other fruit can be substituted for the blueberries.

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