Vegan Cornbread Pancakes with Blackberry Syrup
 
Prep time
Cook time
Total time
 
The perfect combination of sweet and savory. Vegan Buttermilk Cornbread Pancakes topped with a thick, rich blackberry syrup. Fluffy, just a bit crunchy, and oh so delicious!
Author:
Recipe type: Breakfast, Brunch
Cuisine: Vegan
Serves: 10 pancakes
Ingredients
  • 1 cup cornmeal
  • ¼ cup flour
  • 1¼ cups plant-based milk
  • 1 tsp vinegar
  • 1 Tbsp ground flaxseed
  • 2½ Tbsp water
  • ¼ tsp salt
  • ½ tsp baking soda
  • 1 Tbsp vegan butter or coconut oil
  • Blackberry Syrup
  • 1 cup blackberries (fresh or frozen)
  • ⅔ cup maple syrup
Instructions
  1. Combine the vinegar and non-dairy milk in a small bowl and stir. Set aside to thicken into "buttermilk."
  2. Combine the ground flax and water and stir. Set aside.
  3. Add the blackberries and maple syrup to a small saucepan over medium heat. Bring to a boil then reduce heat to medium low and let simmer for 15 minutes, mashing the berries occasionally.
  4. Meanwhile, whisk together the cornmeal, flour, salt, and baking soda. Stir in the "buttermilk" and flax "egg." Whisk until the mixture is smooth.
  5. Grease a skillet over medium high heat with 1 Tbsp coconut oil or vegan butter. Use ¼ measuring cup to pour the cornmeal batter onto the skillet. Cook until golden brown, about 1 minute on each side. When the edges begin to look cooked, very carefully flip the pancakes over.
Nutrition Information
Serving size: 2 pancakes Calories: 269 Fat: 4.3 g Saturated fat: 0.8 g Unsaturated fat: 3.2 g Carbohydrates: 56.2 g Sugar: 27.3 Sodium: 304 mg Fiber: 4.1 g Protein: 3.3 g Cholesterol: 0 mg
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-buttermilk-cornbread-pancakes-blackberry-syrup/