Blueberry Cornmeal Protein Pancakes
Sometimes you wake up and you just need pancakes. My mom LOVES pancakes. I mean LOOOVES pancakes. She used to have pancakes or waffles every morning for years. She had her own special gluten free, dairy free, sugar free recipe, which evolved here and there over the years. And it tasted pretty good! So my pancake creations are always an ode to her.
As a typically savory breakfast gal, fruity pancakes with syrup aren’t usually my go-to. But sometimes it’s just what I want and need. I’m a believer in using ingredients I have at my immediate disposal for recipes, rather than going out and spending tons of money on something different. For this pancake, I decided to use leftover cornmeal I had from a previous recipe test and I had blueberries from a previous grocery trip. I also decided to add some protein as a little extra boost.
To begin, in a medium bowl whisk together 0.5 cup cornmeal, 0.25 cup of vegan protein powder (I used Orgain Organic Protein & Greens, vanilla flavor), 1.5 teaspoons of baking powder, and a large pinch of salt. Create a well in the dry mix and add 3 teaspoons of real maple syrup, 0.75 cup of unsweetened almond milk, and the yolk of one egg, mix until combined. In a separate small bowl, beat the egg white until it creates soft peaks. Fold the egg white into the pancake mix. It’s not the prettiest mix, due to the protein powder, but tastes delicious.
Heat a cast iron griddle at medium temperature. Using either olive oil or ghee, coat the griddle with a light layer. Make a tiny test pancake to see if the griddle is hot. Make pancakes of whatever size you choose! Add the blueberries once one side is cooking, once bubbles appear on the batter side, flip the pancake.
Top with blueberries and real maple syrup, or any other topping you choose!
Blueberry Cornmeal Protein Pancakes
Gluten Free/Dairy Free/Refined Sugar Free
(Makes approx. 2-3 servings)
Ingredients:
1/2 cup of cornmeal
1/4 cup of vegan protein powder - preferably vanilla flavor
1 1/2 tsp. baking powder
large pinch salt
3 tsp. maple syrup
3/4 cup unsweetened almond milk
1 egg yolk
1 egg white
Directions:
In a medium size bowl, whisk together dry ingredients.
Create a well in the dry mix, add in maple syrup, almond milk, and egg yolk. Combine.
In a separate bowl, whip the egg yolk until soft peaks form.
Fold the egg white into the batter.
Heat a cast iron griddle at medium temperature. Using either olive oil or ghee, coat the griddle with a light layer.
Make a tiny test pancake to see if the griddle is hot.
Make pancakes of whatever size you choose!
Add the blueberries once one side is cooking, once bubbles appear on the batter side, flip the pancake.
Enjoy! But always stay hungry hungry!