I love bread. I had an acupuncturist tell me a while back that bread does not love me. She gave me a surprisingly accurate analysis of my food sensitivities and allergies, and informed me that wheat is just bad news for me. Now, despite our love affair, I’ve never really consumed all that much bread. But I did include a small portion in my daily diet. So what did I do when I got this alarming news from the acupuncturist? I switched to cornbread. I actually started making batches of cornbread on a regular basis, freezing most of it so I’d have it around for a while. Yes, the cornbread I was making did contain wheat flour, but at least I was able to cut it in half. That counts for something, right? Anyway, yes, I still eat wheat, but the point of that whole story was to tell you how I entered into a new love affair, with cornbread.
As I think I’ve mentioned before, I also love pancakes (I’m starting to feel so dirty). Knowing I have everything on hand to whip up a batch of pancakes is often what gets me out of bed on a Sunday morning. I do feel some guilt, however, at eating what is essentially cake for breakfast. A nice tofu scramble or some Greek yogurt is probably a better choice. So, I compromise. I compromise on my apparent wheat sensitivity, and on my pancake guilt issue. In this case my compromise turned out delightful. These pancakes have just the right balance of healthy grittiness and sweet blueberry indulgence. Oh, and did I mention these are vegan?! Perfect all around feel-good food.
Blueberry Cornbread Pancakes
Makes anywhere from 6 enormous to 12 smallish pancakes
1 1/3 cups whole wheat flour
2/3 cup cornmeal
1 tbsp. baking powder
1/8 tsp. salt
2 tbsp. raw sugar
3/4 cup (6 oz. container) soy or other non-dairy yogurt, plain or vanilla flavor
1 1/4 cup almond (or other non-dairy) milk
2 tbsp. coconut oil
1 cup fresh blueberries
non dairy margarine
Spray skillet or griddle with cooking spray. Pour desired amount of batter onto cooking surface (depending on desired size) and cook over medium heat until you can see some small bubbles breaking through towards the middle. Flip. At this point the cooked side should be nice and golden brown. Cook a few more minutes to get that nice golden brown hue on the other side. Serve with non dairy margarine and maple syrup. A couple of pecan pieces on top are nice as well!