Scrumptious lemon blueberry cornmeal pancakes: 100% gluten free and vegan!

Scrumptious lemon blueberry cornmeal pancakes: 100% gluten free and vegan!

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This means we haven’t shared too many breakfasts together, so it was a real treat for us both to sleep in a little today and eat a “fancy” meal together in the morning. On my way to the gym, I asked my mom how cornmeal pancakes sounded; she said they sounded great. So upon my return, I set about whipping up this plate of fluffy lemon blueberry cornmeal pancake deliciousness. 20 minutes later, breakfast was served. One of the first cornmeal pancakes I ever tried were cornmeal and raspberry pancakes from my friend Dreena’s Eat, Drink and Be Vegan (a book I highly, highly recommend). It was love at first bite; I appreciated the unusual texture of the pancakes, which were someplace in between a very light bit of cornbread, and a traditional breakfast treat. I subsequently learned that cornmeal pancakes are actually a classic breakfast dish (though vegan varieties are a newer invention). Popular combinations seem to be blueberry cornmeal, raspberry cornmeal, and lemon cornmeal. Lemon fanatic that I am, I figured I had to try a lemon variety sooner or later. My mom, however, is a blueberry pancake fan, and so I decided to try my hand at a hybrid of the two recipes this morning. I used brown rice flour in this recipe, though whole wheat pastry flour, buckwheat flour, all purpose flour, all purpose GF flour mix, and sorghum flour would all work quite nicely. Medium grind works nicely for polenta and breakfast cereal, but for delicate pancakes, you’ll want a fine grind. You can find this at the supermarket, or order online; Bob’s Red Mill makes one for sure. If you really can’t find fine ground cornmeal, medium will do, but forget about course grind; your pancakes will be much too gritty, and they won’t be fluffy the way pancakes ought to be!

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