Every time I go to Minneapolis to visit family, I go to a restaurant that makes amazing vegan cornmeal pancakes. I love them! I never thought that I could make them myself. However, when I saw Bob’s Red Mill Cornmeal, I got inspired to try to make them. I made them with blueberries, like the restaurant does. The pancakes tasted just like the restaurant’, crispy on the outside and fluffy on the inside. Now that I know Bob’s Red Mill cornmeal allows me to make my favorite pancakes, I will make them often. Thanks Bob’s Red Mill!

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.