Here is my recipe:
11/8 cup Bob’s Red Mill Cornmeal
3 tablespoons Arrowroot Powered
2 teaspoons Aluminum-Free Baking Powder
1/2 teaspoon sea Salt
½ teaspoon Cinnamon
¾ cup Oat Milk or other vegan milk
3 1/4 tablespoons Pure Maple Syrup
1teaspoon Vanilla Extract
½ cup Blueberries or other berries (optional)
Coconut Oil for frying
Mix the dry ingredients together and set aside. Mix the wet ingredients together and then combine with the dry. Mix just until well combines, do not over mix. There may be some small lumps. If the batter is too thick, add a little more oat milk but no more than a cup total including what is in the ingredient list. Fold in the blueberries.
Heat up a griddle or pan with a little coconut oil. I use a non-stick pan so only use about a teaspoon of the oil. Pour batter in pan according to the size pancakes you desire. I used about a ¼ cup per pancake. Fry until the batter begins to dry and bubble and golden brown then flip and fry that side until golden Brown. Serve with maple syrup or your favorite topping.
I served these with diced oven bakes hash browns and vegan bacon from PlantBase Food & Natural Products in Vancouver. They have the best vegan meat alternatives, in my opinion.
Note, I relieved a coupon from Social Nature to try a Bob’s Red Mill Product for free.
© Teddy Rose, 2019 Do not re-print or post without consent.