Vegan Wednesday! Blueberry corncakes!

Blueberry Corncakes

1 1/4 cups whole wheat pastry flour,divided

3/4 cup cornmeal

1 1/4 t. baking powder

1/2 t. baking soda

1/4 t. sea salt

1 1/3 cups soy milk, rice milk, or other non-dairy milk of choice

1/2 cup apple juice or water

10 oz. fresh or frozen blueberries

safflower oil

Place 2 T. of the whole wheat pastry flour in a medium bowl and set aside. In a large bowl, place the remaining whole wheat pastry flour, cornmeal, baking powder, baking soda, and salt, and stir well to combine. In a small bowl, place the soy milk and apple juice, and whisk well to combine. Add the wet ingredients to the dry ingredients and stir until just mixed. Place the blueberries in the medium bowl with the reserved whole wheat pastry flour and gently toss to thoroughly coat the blueberries with the flour. Gently fold the blueberries into the batter.

Using a little safflower oil, lightly oil a large non-stick skillet (or griddle), and place it over medium heat. Using a 1/4 cup measuring cup, portion the batter into the hot skillet, and cook until the corncakes have bubbles on top and the edges are slightly dry, about 3 minutes. Using a spatula, carefully flip over the corncakes and cook an additional 2-3 minutes or until golden brown. Transfer the corncakes to a non-stick cookie sheet and place in a 200 degree oven to keep warm while continuing with the remaining batter. Lightly oil the skillet again with a little safflower oil and repeat the cooking procedure for the remaining batter. Serve the corncakes with your choice of jams, preserves, syrups, or fresh fruit.

Makes about 16 pancakes.

Vegan Wednesday!

Moby's Vegan Blueberry Pancakes

ingredients:
1 1/2 cups whole-grain spelt flour
1/2 cup oat bran
1/2 cup wheat bran
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 cups plain full-fat soy milk or rice and soy milk blend*
Vegetable oil for cooking
1 cup (1/2 pint) fresh blueberries or frozen, unthawed, plus 1/2 cup fresh blueberries or raspberries for serving
Maple syrup for serving

preparation:

In medium bowl, stir together spelt flour, oat bran, wheat bran, baking soda, and salt. Add soy milk and stir until thoroughly combined.
Brush large nonstick or cast-iron griddle or skillet with oil and heat over moderate heat until hot but not smoking. Working in 3 to 4 batches, pour 1/4 cup batter per pancake onto griddle and press 12 to 15 blueberries into each pancake. Cook until bubbles appear and pop on surface and undersides are golden brown, 3 to 4 minutes. Flip pancakes, then turn off heat and let pancakes continue to cook in pan until undersides are firm and light golden brown, about 3 minutes more. Transfer to plate, berry side up, and keep warm.
Repeat to cook remaining pancakes, oiling and reheating griddle between each batch. Serve pancakes warm with additional berries and maple syrup.

More fun with Moby