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Blueberry maize meal pancakes

Blueberry maize meal pancakes

Blueberry maize meal pancakes are a super delish way to start the day and they are particularly perfect for pancake day that falls on pancake Sunday. Spring is around the corner and these pancakes give me all the feels with a SA twist in the mix. I never really used maize meal in many recipes except for making porridge or as a side dish to a braai, but this add into these fluffy pancakes are absolutely genius. Maize meal a.k.a cornmeal is just like polenta, corse, fluffy when cooked and ad’s that sturdy factor to a recipe.

Blueberry maize meal pancakes are a super delish way to start the day and they are particularly perfect for pancake day that falls on pancake Sunday. Spring is around the corner and these pancakes give me all the feels with a SA twist in the mix. I never really used maize meal in many recipes except for making porridge or as a side dish to a braai, but this add into these fluffy pancakes are absolutely genius. Maize meal a.k.a cornmeal is corse, fluffy when cooked and ad’s that sturdy factor to a recipe.

Recipe

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0
min
Prep Time
0
min
Cook Time

Serves

2-4 people

Difficulty

Beginner

Blueberry maize meal pancakes

Blueberry maize meal pancakes

Ingredients 

  • 3/4 cup spelt of all-purpose flour
  • 1/4 cup dry maize meal or polenta
  • 1 1/2 tsp baking powder
  • 1 cup non-dairy milk (more if needed)
  • 1 tbsp apple cider vinegar
  • 1 tbsp melted coconut oil
  • 1-2 tbsp maple syrup
  • 1/4 tsp salt
  • Optional 1 tsp lemon or orange  zest
  • Coconut oil for frying
  • 1/4 cup fresh blueberries

Extra’s

  • Blueberries
  • sliced banana
  • toasted nuts
  • maple syrup
  • mint leaves

Method

  1. Mix the flour, polenta, baking powder, and salt. 
  2. In a separate bowl mix the milk, apple cider vinegar, vanilla, maple syrup, and coconut oil together. 
  3. Add the wet into the dry and then fold in the blueberries. 
  4. Heat up a pan with some coconut oil, lightly smeared and then scoop 2-3 tbsp of the batter for each pancake. 
  5. Fry 2-3 minutes on medium for each pancake and then flip over to brown the other side, serve with vegan butter, maple syrup, extra fruit, roasted nuts and fresh mint leaves. 
  6. Store the leftover in the fridge for up to two days or freeze for when the occasion calls for some pancakes.

Hope you love these amazing pancakes with a SA twist, they are so good with lots of syrup and butter on top….

M*

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