I am back again with another vegan pancake recipe! I love pancakes, simple as that. These are a cornmeal based pancake, so great for anyone that is gluten free. They are topped with wild blueberries, I like to get them frozen and just put them straight onto the pancake so the juices drip onto it.
On another note I saw The Avett Brothers for my second time last night and I’m still in a euphoric state. I cannot say enough good things about them. They truly touch my heart and I can’t wait for, ‘True Sadness‘ to come out in a few days! For any live music lovers I came across this funny but true article about how you feel after attending a show. Yesterday was also Father’s day and Scott Avett’s birthday. Seth and Scott brought their Dad onto stage and he sang his own solo and killed it! They clearly got their talent from him. So sweet. Check out one of their new songs, Fisher Road to Hollywood:
(yields around 10 pancakes)
2 cups cornmeal flour
1 tbsp baking powder
1 tsp baking soda
4 tbsp sugar
1 tsp vanilla extract
dash of salt
tbsp coconut oil melted
1 1/2 cup almond milk (you can add more if your batter is really thick)
fresh or frozen blueberries as many as you desire!
- Mix all of your ingredients, except blueberries into a bowl.
- Heat your pan to a medium, no oil or butter! The more oil I added the more the pancakes stuck. So I found using nothing on the pan works best.
- Cook for around 3 minutes on each side.
- Top with blueberries and maple syrup!