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: Carrots and Flowers
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
Combine the vinegar and non-dairy milk in a small bowl and stir. Set aside to thicken into "buttermilk."
Combine the ground flax and water and stir. Set aside.
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.
Meanwhile, whisk together the cornmeal, flour, salt, and baking soda. Stir in the "buttermilk" and flax "egg." Whisk until the mixture is smooth.
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/