I have a pancake obsession. You may have seen some instagram posts over the last couple of weeks where I’ve been recipe testing protein pancakes for a project that I’m working on with some other bloggers. We’re taking eggs to the next level. You can be sure of that. More on that later, I promise. The humble pancake, however, is one of my favourite foods to eat for breakfast.
Pancakes, to my mind, fit into two categories: The first being the every day pancake. These are the pancakes that I’ll make on mornings before I head to work or school. They’re high in protein and fibre and low in sugar and carbs, usually made with some combination of eggs, protein powder, and nut meals or grain-free flours. I usually top them with fresh fruit and nut butter for a really satiating and high nutrient breakfast. They taste great, and on really busy days, keep me feeling full for a long time. These pancakes would fit into that category. The second category of pancakes are of the #treatyoself genre. These pancakes are light and fluffy, made more traditionally with flour and buttermilk or yogurt, are typically smothered in maple syrup, and are often eaten with bacon or sausage. You know the kind I’m talking about. They’re the kind I have once in a while for a special occasion brunch—birthdays, holidays, or simply because it’s the weekend. The weekend is special in our world.With the large amount of yogurt in the ingredient list, you’re certainly getting some protein in these, so you could argue that these pancakes are a cross between the two. But if we’re being honest, they really land more in the #treatyoself category. And boy, did I treat myself. When I tested these, I ended up eating a full batch in one day. (This is no judgement zone, right?) I ate some for breakfast and lunch, then when I remembered that L couldn’t eat them because there was dairy in them, I ate the remaining pancakes for dessert after dinner. To maintain some sense of dignity, I did have a big salad for dinner to make up for it. Sometimes you just gotta do it, folks! In all seriousness though, they are really that good.
I must admit that I have a penchant for anything with cornmeal in it. (Polenta? Watch out!) Combined with the now in season(!!) wild blueberries, Blueberry Cornmeal Pancakes make for a perfect pairing. They’re sweet, light, and with the cornmeal, offer just a little bit of texture. Topped with local, fresh strawberries with just a smidge of syrup and OJ, the berries really sing. Blueberries and strawberries? Now it’s a double berry thing.Making pancakes is really as simple as combining your dry ingredients in one bowl, your wet in another, mixing them together, and cooking it on a hot pan. Top the pancakes with the blueberries, while they are cooking, otherwise they’ll fall to the bottom of the batter. Oh, and cook them with a little butter! The flavour is fantastic. Coconut oil is also an option, but I find that you really have to watch them to ensure they don’t darken too quickly. Either way, you should definitely make these. Your breakfasts will be all the better for it.
- 2/3 cup of fine cornmeal
- 1/2 cup gluten-free flour (or unbleached all-purpose, if you prefer)
- 2 tbsp stone ground cornmeal
- 1/2 tsp sea salt
- 5 drops vanilla stevia (or 1 tbsp maple syrup, honey, etc.)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 egg, at room temperature
- 1/4 cup milk of your choice, I used soy
- 1.5 cups plain yogurt (Greek or regular) *Greek will give you more protein.
- 1 tbsp melted coconut oil
- 1 cup fresh or frozen, wild blueberries
- Butter or coconut oil for cooking
- 1 cup fresh strawberries
- 1 tbsp orange juice
- 1 tbsp maple syrup
- Place all of the dry ingredients in a bowl and whisk them together.
- In a separate bowl, lightly beat the egg and whisk in the remaining ingredients, except the blueberries.
- Combine both mixes and gently mix them together. Let the batter rest for a few minutes.
- While the batter is resting, chop your berries and stir in the orange juice and maple syrup. As the pancakes cook, the berries will start to release their juices. Give the berries a stir just before serving.
- Heat a cast iron skillet (or skillet of your choice) up to just over medium heat and add butter or oil, enough to just coat the surface. When a droplet of water sizzles in the pan, you’re ready to go.
- Use a measuring cup or ice cream scoop to spoon your batter into the pan. (I used a scoop that was equivalent to about 2 tablespoons.) Turn the heat down to just below medium and watch that your cakes don’t darken too quickly.
- While the pancake is cooking, delicately place blueberries over the surface of the cake.
- When the edges start to dry and you see small bubbles starting to appear, flip the cakes and cook for a few more minutes on the other side.
- They’re ready when the other side is golden and the berries start to release their juice.
- Serve immediately, topped with berries, before they get soggy.