Blueberry Cornbread Pancakes
These fluffy cornbread pancakes are soft, just a tad crumbly, and bursting with juicy blueberries! Perfect for weekend brunches, but easy enough for breakfast any day of the week.
Servings: 9 pancakes
Calories: 172kcal
Ingredients
- 1 ⅓ cups whole wheat pastry flour
- ⅔ cup yellow cornmeal
- 2 tablespoons organic brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups unflavored and unsweetened non-dairy milk
- 1 (5.3 ounce or 150 gram) container plain or vanilla flavored non-dairy yogurt
- 2 tablespoons canola oil, or neutral oil of choice, plus a bit more for the pan
- 2 cups fresh blueberries
Instructions
- Stir the flour, cornmeal, brown sugar, baking powder, soda and salt together in a large mixing bowl.
- In a separate bowl or liquid measuring cup, stir together the milk, yogurt, and oil.
- Pour the milk mixture into the flour mixture and stir until fully blended.
- Place a medium nonstick skillet or griddle over medium heat. Give it a minute to heat up and then lightly coat the bottom with oil.
- Give the oil a minute to heat up, and then drop about ⅓ cup of batter onto the cooking surface. Arrange a few blueberries on top.
- Cook the batter for about 4 minutes, until you start to see bubbles in the center and the edges start to firm up.
- Test the pancake by sliding a spatula under it. When it feels sturdy enough, flip it.
- Cook the pancake until lightly browned on the bottom, about 3 minutes more.
- Repeat until all of the batter and blueberries are used. You can cook multiple pancakes at once if you've got room in the pan, or use multiple pans.
- Serve the pancakes with maple syrup and vegan butter.
Nutrition
Serving: 1pancake | Calories: 172kcal | Carbohydrates: 29.4g | Protein: 3.6g | Fat: 4.6g | Saturated Fat: 0.3g | Sodium: 236mg | Potassium: 170mg | Fiber: 3.5g | Sugar: 7g | Calcium: 10mg | Iron: 8mg