Vegan Wild Blueberry Cornmeal Pancakes with Maple Cream Cheese

Wild Blueberry Cornmeal Pancakes with Vegan Maple Cream Cheese

Wild Blueberry Cornmeal Pancakes with Vegan Maple Cream Cheese

These vegan blueberry pancakes have a hearty consistency thanks to the addition of cornmeal which gives the edges a delicious crispiness and a fluffy inside. A dollop of vegan maple cream cheese frosting on top makes for an irresistible Pancake Day treat!

Servings: 12

Servings: 12

Ingredients

Method

Ingredients

(Servings: 12)

  • Cream Cheese Topping Ingredients
  • 19.166666666667 19.166666666667 g vegan cream cheese softened
  • 0.125 0.125 Tbsp maple syrup
  • Pinch of sea salt
  • Pancake Ingredients
  • 41.666666666667 41.666666666667 ml ice-cold un-sweetened almond milk
  • 0.16666666666667 0.16666666666667 Tbsp Follow Your Heart VeganEgg powder
  • 6.6666666666667 6.6666666666667 g finely ground cornmeal
  • 17 17 g organic all-purpose flour
  • 0.16666666666667 0.16666666666667 tsp baking powder
  • 0.125 0.125 tsp sea salt
  • 0.125 0.125 tsp ground cinnamon
  • Dash of grated nutmeg
  • 6.6666666666667 6.6666666666667 g coconut sugar
  • 0.083333333333333 0.083333333333333 tsp vanilla extract
  • 0.083333333333333 0.083333333333333 tsp apple cider vinegar
  • 1.25 1.25 ml neutral tasting oil, plus for brushing griddle
  • 4.1666666666667 4.1666666666667 g frozen wild blueberries
  • 5 5 g finely chopped pecans *Optional

Method

  1. For maple cream cheese, whisk cream cheese, maple syrup and sea salt until uniform. Set aside in refrigerator until ready to use.
  2. In a bowl, combine 125 ml ice-cold almond milk and VeganEgg powder. Whisk until slightly thickened and uniform. Set aside.
  3. In a medium bowl, whisk together cornmeal, flour, baking powder, sea salt, cinnamon, nutmeg, and coconut sugar. Add VeganEgg almond milk mixture, remaining almond milk, vanilla extract and oil. Whisk until smooth, but do not over mix. Fold in blueberries.
  4. Pre-heat griddle to a medium-high heat.
  5. Grease griddle with dash neutral tasting oil. Pour 60ml batter onto griddle.
  6. Cook until bottom becomes slightly golden and the surface of is slightly bubbling, about 2 minutes. Flip and cook for another minute, or two, until golden.
  7. Dollop maple cream cheese on warm pancakes and top with pecans. Serve warm.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

This article contains affiliate links.

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it