free of gluten and top 8 allergens
Nothing says “breakfast” like these blueberry corn cakes.
We’ve taken out the top allergens that are normally associated with pancakes and created a breakfast treat that is equal parts of comfort and pure bliss.
These sweet-but-not-too-sweet blueberry corn cakes have a lovely texture and so much flavor that you’ll probably eat more than you planned.
It wasn’t until I stopped making these cakes that Joel stopped eating them. 🙂
Many batters can be mixed ahead of time and stored in the fridge for several hours or even up to a day.
However, to get leavening power, we’ve added baking soda which reacts with the acid in the vinegar to create carbon dioxide bubbles. This bubbling reaction causes the batter to expand, producing fluffy pancakes.
For this reason, the batter should not be made too far in advance or the magical bubbles will dissipate, resulting in flat pancakes.
mise en place
These are the best blueberry corn cakes ever. Combine flour, cornmeal, baking powder, baking soda, and salt. Set aside while you make your “flax egg”.
Whisk flaxseed meal and water in a small bowl. Set aside for about 5 minutes. Whisk vigorously again. It will be gelatinous and have the viscosity of an egg. Whisk in the milk, applesauce, melted margarine (we like Earth Balance soy-free buttery sticks), and vinegar.
Pour the wet ingredients into the dry, mixing to combine. Fold in blueberries. With the addition of cornmeal, this batter is thicker than normal.
Portion 1/3 cup batter for each cake into a preheated, lightly oiled skillet. Cook until golden brown, about 2 minutes. Gently flip over and cook for another 2 minutes, until golden brown.
Warning…six pancakes may not be enough. If not, double the recipe and enjoy!
Blueberry Corn Cakes
Yield 6 pancakes
Free of: gluten and top 8 allergens.
Nothing says "breakfast" like these homemade blueberry corn cakes!
Ingredients
1 tbsp flaxseed meal
3 tbsp lukewarm water
3/4 cup gluten-free all-purpose flour blend
3/4 cup cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened hemp milk
1/4 cup unsweetened applesauce
2 tbsp dairy-free, soy-free margarine sticks (such as Earth Balance), melted and cooled
1 tsp apple cider vinegar
1 cup fresh blueberries
Instructions
- Preheat a large lightly oiled skillet over medium heat.
- In a small bowl, whisk together flaxseed meal and water. Set aside.
- Place the flour and cornmeal in a large bowl. Sift the baking powder and baking soda into the flour. Add the salt and whisk to combine.
- Return to the flaxseed mixture and vigorously whisk. It will be gelatinous. Whisk in the milk, applesauce, margarine, and vinegar.
- Pour the wet ingredients into the dry, mixing to combine. Fold in the blueberries.
- Portion 1/3 cup of batter for each cake into the heated skillet. Cook until golden brown, about 2 minutes. Gently flip over and cook another 2 minutes, until golden brown.
- Serve with maple syrup.
Notes
Many batters can be made ahead of time and stored in the fridge. However, this batter must be used right away. The baking soda reacts with the vinegar to create carbon dioxide bubbles. This bubbling reaction causes the batter to expand, producing fluffy pancakes.
For this reason, the batter should not be made in advance or the magical bubbles will dissipate resulting in flat pancakes.
Courses Breakfast & Brunch
a must try!
I’ve loved cornmeal hotcakes for decades. They used to serve them at the Rosarito Beach Hotel in Mexico. Had to go several times a year, just to eat these. I look so forward to your version with blueberries vs. “miel de abeja” – bee honey.
Mahalo Chefs!
Hi Maria,
You can also replace the blueberries with one cup of fresh or frozen corn. Both ways are a winner! We hope you enjoy!