Lemon Poppy Seed Cornmeal Pancakes with Blueberry Compote
 
 
Makes about 7 pancakes, serves 2 to 3.
Author:
Ingredients
  • 1 cup fine ground corn flour
  • 2 tablespoons tapioca starch*
  • 1 tablespoon poppy seeds
  • 1 tablespoon organic sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch of sea salt
  • zest of one lemon
  • 1 tablespoon ground flaxseed
  • 1 cup unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon melted coconut oil (or vegetable oil of choice for the pan)
Blueberry Compote
  • 4 cups (1, 16 ounce bag) frozen wild blueberries
  • ¼ cup organic sugar
  • 1 tablespoon cornstarch
Instructions
  1. Whisk flaxseed with 3 tablespoons water and set aside (this is your flax egg). In a large bowl, add apple cider vinegar to almond milk and set aside (this is your buttermilk). Allow both to sit for at least 10 minutes to allow flax egg to thicken and almond milk to curdle.
  2. Whisk together corn flour, tapioca starch, sugar, baking soda, baking powder, sea salt and poppy seeds. Mix together flax egg, almond milk and lemon zest. Add the flour mixture to the wet ingredients and whisk until just combined, being careful not to overmix.
  3. Heat a large skillet over medium heat, brush with coconut oil. Using a ΒΌ cup measure, scoop the batter onto the skillet. Cook for about 3 to 4 minutes. The surface of the pancakes should look dry and firm and the edges should be golden brown. (Unlike with traditional pancake batter, the surface will not develop tiny bubbles.) Flip pancakes and cook for an addition 2 minutes.
  4. Transfer the cooked pancakes to a baking sheet lined with parchment paper and place in a preheated 200 F oven to keep warm. Repeat the process with the remaining batter, brushing skillet with additional coconut oil as needed.
  5. Serve pancakes warm, topped with blueberry compote.
Blueberry Compote
  1. Place berries and sugar in a saucepan over medium high heat. Bring to a boil then lower to a simmer and cook uncovered for 10 minutes. After 10 minutes, add cornstarch and simmer 5 minutes more. Remove from heat and allow to cool completely before refrigerating.
  2. Makes about 2 cups. Compote will keep in the fridge for up to 2 weeks.
Notes
* Tapioca starch may also be sold as tapioca flour.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/lemon-poppy-seed-cornmeal-pancakes-with-blueberry-compote/