This Blueberry Cornbread Pancakes recipe is sponsored by Driscoll’s Berries. As always, all thoughts and opinions are 100% my own.
Growing 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!
I 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!
When 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.
I 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!
*Adapted from this recipe.
Makes 8 medium pancakes
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
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.
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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