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Blueberry Cornbread Pancakes for National Blueberry Pancake Day!

in Breakfast

This Blueberry Cornbread Pancakes recipe is sponsored by Driscoll’s Berries.  As always, all thoughts and opinions are 100% my own.

Blueberry Cornbread Pancakes 6Happy National Blueberry Pancake Day!

Blueberry Cornbread Pancakes 4Growing up, the only pancakes I would even touch were chocolate chip pancakes.  I had a bit of a sweet tooth (and still do), and I thought the only way to curb those cravings was with sugary, milk chocolate –> healthy, dark chocolate did not even touch my lips at that point in my life.  Don’t get me wrong.  I am still a full supporter of chocolate, including chocolate for breakfast.  But since adopting a healthier lifestyle, I have come to find that these sweet cravings can just as easily be satisfied with nature’s candy: fruit!

Blueberry Cornbread Pancakes 7I pretty much love fruit of all kind, but over the years I have found that blueberries are my preferred fruit when it comes to baking.  My taste buds find them to be sweeter than other fruits, and I love that I do not have to do any chopping.  I just throw ’em in!

Blueberry Cornbread PancakesWhen Driscoll’s contacted me asking if I wanted to participate in celebrating National Blueberry Pancake Day, it was an instant “yes” for me.  Blueberries?  Pancakes?  Breakfast?  Brinner?  And a “National Day” (I’m kind of a sucker for those)?  I was sold.

Blueberry Cornbread Pancakes 5I did not want to make just any blueberry pancakes, though.  I wanted to come up with something a little extra creative for you.  I hope you enjoy my classic vegan blueberry pancakes… with a cornbread twist!

Blueberry Cornbread Pancakes 2Blueberry Cornbread Pancakes
Vegan

*Adapted from this recipe.
Makes 8 medium pancakes

Ingredients

1/2 cup whole wheat pastry flour
1/2 cup yellow corn meal
2 tsp baking powder
2 tsp coconut sugar (optional, if you prefer a more savory pancake)
pinch of salt
1/4 cup unsweetened applesauce
1/2 tsp apple cider vinegar
3/4 cup unsweetened vanilla almond milk
1/2 cup fresh blueberries
Melted jam or pure maple syrup, optional

Directions

1. Combine all dry ingredients in a large bowl.  Stir to combine.

2. Combine all wet ingredients in a separate bowl.  Whisk together well.

3. Add wet ingredients to dry ingredients.  Stir until just combined.

4. Heat a nonstick griddle over medium heat.  If not nonstick, spray with coconut oil spray.  Pour batter 1/4 cup at a time onto griddle.

5. Cook pancakes for approximately 5 minutes on the first side, or until golden-brown.  Flip and cook an additional 3 to 5 minutes.

6. Serve plain for a savory brinner, or top with melted jam or maple syrup for a sweet breakfast.

Blueberry Cornbread Pancakes 3I ate them plain for one meal…

Blueberry Cornbread Pancakes 8… and topped them with melted (in the microwave for 30 seconds) strawberry jam for another meal.  Both versions were 100% delicious!

What is your favorite fruit to bake with?
Do you have any go-to blueberry pancake recipes?  Share the links in the comments!

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