• Prep Time:
    35 minutes
  • Cook Time:
    40 minutes
  • Serves:
    9 pancakes
  • Perfect For:

Description

A delicious take on vegan pancakes, this version is gluten-free, eggless and served with plenty of fresh juicy blackberries. Top these cornmeal pancakes off with blackberry cinnamon maple syrup for a filling breakfast that leaves you feeling ready for the day! Serve it with vegan butter or vegan yogurt if desired.

  • 2 Tablespoons ground flax meal
  • 7 Tablespoons water
  • 1 Cup instant masa (not cornmeal)
  • 1 Cup all-purpose flour or 1 cup gluten free flour
  • 2 Tablespoons sugar
  • 1 ½ Tsp. baking powder
  • 1 Tsp. baking soda
  • 1 Tsp. kosher salt
  • 1 ½ Cup plant milk
  • 3 Tablespoons avocado oil, divided
  • 1 Tsp. lemon juice
  • 1 Cup maple syrup
  • 1 cinnamon stick
  • 2 Packages (6 ounces each) Driscoll’s Blackberries, divided
  1. PLACE 2 tablespoons ground flax meal into a small bowl.
  2. STIR IN 7 tablespoons water and SET ASIDE until thickened, about 20 minutes.
  3. PLACE 1 cup instant masa (not cornmeal) into a large bowl.
  4. ADD 1 cup all-purpose flour or 1 cup gluten free flour.
  5. ADD 2 tablespoons sugar.
  6. ADD 1 ½ teaspoons baking powder and ADD 1 teaspoon baking soda.
  7. ADD 1 teaspoon kosher salt.
  8. WHISK to combine and SET ASIDE masa mixture.
  9. POUR 1 ½ cups plant milk into a medium bowl.
  10. ADD 2 tablespoons avocado oil and ADD 1 teaspoon lemon juice.
  11. WHISK to combine.
  12. ADD plant milk mixture to masa mixture and STIR to form a thick batter.
  13. ALLOW batter to REST 10 minutes and STIR IN additional plant milk to thin batter if desired.
  14. SET ASIDE batter.
  15. POUR 1 cup maple syrup into a saucepan and ADD 1 cinnamon stick.
  16. COOK over low heat 5 minutes.
  17. ADD 1 package (6 ounces) blackberries and CONTINUE to SIMMER over low heat.
  18. PREHEAT a large nonstick skillet over medium heat.
  19. ADD remaining 1 tablespoon avocado oil.
  20. REDUCE heat to low.
  21. POUR 1/3 cup batter into skillet and TOP with 3 – 4 blackberries.
  22. COOK until bubbles appear on surface, about 4 minutes.
  23. FLIP pancake and COOK until golden brown and fluffy, about 4 – 5 minutes.
  24. REPEAT with remaining batter.
  25. REMOVE cinnamon stick from maple syrup mixture and CRUSH blackberries with a fork.
  26. SERVE immediately with blackberry maple syrup and any remaining blackberries.