Vegan: Blue Corn-Pecan Pancakes
Submitted by postnet
Ground pecans and blue cornmeal create nutty, hearty pancakes with a stunning slate-blue color and wholesome whole wheat flour for a plant-based breakfast.
YIELD
12 servingsPREP
20 minCOOK
10 minREADY
30 minThese aren’t your average pancakes. The vibrant blue-gray color from blue cornmeal makes them look like they came from a trendy brunch spot, but the flavor is what really shines.
Ground pecans add richness and nutty depth, while whole wheat flour brings hearty wholesomeness. The cornmeal provides structure and a subtle sweet corn flavor that pairs beautifully with maple syrup. They’re completely vegan, made with soy milk instead of dairy, yet they’re tender and satisfying.
Stack them high, drizzle with pure maple syrup, and maybe add a handful of fresh berries for color contrast.
Chef Tips
- Don’t overgrind the pecans: Stop when they’re finely ground. A few more seconds and you’ll have pecan butter instead of flour.
- Adjust consistency: The batter should be just thin enough to pour from a ladle but not so thin it spreads like a crepe.
- Well-oiled griddle: These pancakes have less fat than traditional recipes, so make sure your cooking surface is well-oiled to prevent sticking.
- Blue vs. yellow cornmeal: Blue corn adds visual drama and a slightly earthier flavor, but yellow cornmeal works perfectly if that’s what you have.
Ingredients
Directions
Grind pecans in a blender or food processor until just finely ground (will turn to nut butter if ground too long).
Combine ground pecans with cornmeal, flour, baking powder, and salt.
Stir well to blend.
Refigerate if not for use right away.
In a separate bowl, combine 1½ cups of the milk with vegetable oil and vanilla extract and stir well to blend.
Add wet ingredients to dry and stir well to blend until just smooth.
Add extra milk if necessary to create a consistency just thin enough to pour from a laddle.
Heat a well-oiled skillet or griddle until a drop of water sizzles when dropped on the surface.
Ladle batter onto skillet, about a ¼ cup for each pancake.
Comments
How is a recipe with milk considered vegan?
Thanks for the comment to point the problem out, just updated the recipe, should be 1 3/4 cups soy milk or water, enjoy!