27 July 2011

blueberry cornflour pancakes

one of the reasons northern ontario rocks: wild blueberries.  they're everywhere.  for real.  take a walk in the woods and what looks like just ground cover turns out to be patches of blueberries.  last week i went for a run with a few of the gals from my running group and we took a couple short breaks to pick a handful of berries here and there.  i love it!

yesterday i went out for a proper pick with my basket.  it was a mucho successful outing.  get ready for a few blueberry related posts in the coming days - and they might be a bit more on the sweet side, rather than savoury, because i'm not completely convinced that i like fruit in savoury dishes.  that being said, if you've got a savoury recipe that includes blueberries you'd like to share i'll give it a go!

{wild blueberries}

{along my walk in the woods}

this morning we indulged in a breakfast of cornmeal pancakes with local maple syrup.  they were light, fluffy and not too sweet themselves, all the more reason to drench them in maple syrup.  swoon...

{pancakes, stacked}

blueberry cornflour pancakes
makes about 8 small pancakes
1 cup + 1 tbsp corn flour
1 flax egg*
1 tsp baking powder
pinch of fine sea salt
3/4 cup non-dairy milk (i used so delicious coconut milk)
1 tsp light vegetable oil
1/2 cup fresh blueberries
earth balance vegan margarine for frying

heat a frying pan or griddle to medium-high heat.  in a medium sized bowl mix together the corn flour, baking powder & salt.  add the flax egg, oil & coconut milk (or whatever milk you're using) and mix well, but lightly, so that no lumps remain, and then fold in the blueberries.

place a bit of earth balance in your pan to melt and then add about 1/4 cup of the pancake batter for each pancake.  cook until the top bubbles, about 4 minutes, then flip and cook for another 2 or 3 minutes until the bottoms are browned.  keep them warm in the oven at 200' until all the pancakes are cooked and you're ready to serve.  since they only have corn flour in them, they're not only vegan but gluten-free too!

{blueberry cornmeal pancakes}

i enjoyed mine with a sprinkle of powdered sugar, maple syrup and of course more fresh blueberries.

{drenched in liquid gold}

* haven't tried flax eggs yet?  they're a great egg replacement in baking.  for one flax egg, mix 1 tbsp of ground flax seed with 3 tbsp hot water.  allow to sit for 2 minutes and your flax egg is ready!  it will become thick and a bit gelatinous and will do the job of an egg (binding) as it cooks.  flax eggs are great for cookies, bars, muffins, pancakes, etc.  

i wonder what i'll cook up next with blueberries....

if you've got a blueberry recipe you love, don't be shy - i'd love to try a few new ones!

...maybe if i'm lucky i'll stumble upon a new one to try over at diet, dessert & dogs for this weeks wellness weekends round-up!


  1. wow these look delish. i was thinking about pancakes last night :)

  2. Nice recipe Jess. I didn't about flax eggs and wil definitely try this out next time the boys have a craving for pancakes. We've been using coconut oil to fry our pancakes lately. If you run out of Earth Balnace, it's another option. Love your blog!!!

  3. thanks lara! i always forget about frying things in coconut oil - i've got a jar in the cupboard so will have to try it out!

  4. Cornmeal and blueberries is such a classically delicious combination! Just want to check--the description says "cornmeal" but the recipe says "corn flour." I thought they were different--I just bought some corn flour I'd love to use in these. . .?? Thanks for submitting the recipe to Wellness Weekend, too! :)

  5. thanks for catching that ricki! i did in fact use corn flour, not cornmeal - oops! the corn flour was lovely too because it was such a fine flour. i've corrected myself here, but are you able to edit the post on WW? if not, go ahead and delete it and i'll repost :)

  6. I'm not in a position to view this website correctly on chrome I think there is a problem

    Stop by my blog post having trouble getting pregnant at 40

  7. These are delicious! the first time I made them I used a real egg. The batter was too runny and I had to add more cornflower. This time I followed the recipe and used a flax egg and coconut milk. The consistency of the batter was pretty thick, but they turned out perfectly! Very moist!! I did add 1 tbsp of honey to the batter because my kids like to eat them without syrup. I will definitely make these again!!