Raspberry Cornmeal Pancakes

Sunday morning called for pancakes! I was feeling adventurous so I went with a recipe for Raspberry Cornmeal Pancakes out of Eat Drink and Be Vegan!

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Raspberry Cornmeal Pancakes

vegetarian, vegan, grain-free, dairy-free, peanut-free, sugar-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free

Ingredients:

  • 1 Tbsp flax seed
  • 1 cup + 2 Tbsp soy milk
  • 3/4 cup + 2 tbsp oat flour
  • 1/2 cup cornmeal
  • 1/8 tsp sea salt
  • 1 Tbsp baking powder
  • 1/4 tsp almond extract
  • 1 1/2 Tbsp canola oil
  • 1 cup fresh raspberries

In small bowl combine flax seed and milk; set aside. In large bowl combine flour, cornmeal, and salt. Sift in baking powder and stir to combine well. Add almond extract and oil to flax mixture. Combine wet mixture with dry ingredients, stir to mix. Gently stir in raspberries. Lightly coat a non-stick pan with oil and heat to medium-high. Reduce heat to medium before scooping batter into pan to form pancakes. Cook for several minutes until small bubbles form on edges. Flip and cook other side for another 2-3 minutes until golden brown. Recipe makes about 9 medium pancakes.

Instead of the standard maple syrup, I decided to top my pancakes with Celestial Cream, another recipe from Eat Drink and Be Vegan and sprinkled finished them off with a pinch of cinnamon and nutmeg.

Celestial Cream Ingredients:

  • 1/2 cup pure maple syrup
  • 1/2 cup Earth Balance Buttery Spread
  • 1 1/2 tsp vanilla extract
  • 12 oz silken tofu
  • 1/4 tsp sea salt.

In small sauce pan, heat maple syrup and margarine on low heat and stir until margarine melts. Add vanilla, tofu, and salt. Blend ingredients together in a blender or with a hand blender until smooth. Use cream on top of pancakes, waffles, pies, cakes, or any of your favorite desserts!

The pancakes were of course delicious, although they do take a bit longer to cook than non-vegan pancake, but well worth the wait! The cream was incredible! I was truly shocked at how delicious this was considering it was made from tofu! It tasted like frosting over my pancakes; absolutely mouthwatering! I froze the extra cream to use at a later date. With a topping this good, I am going to have to make pancakes every weekend!

What’s your favorite unique pancake topping?

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