Hoecakes with Blueberry Lemon Compote
Hoecakes with Blueberry Lemon Compote- healthy cornmeal pancakes topped with a naturally sweetened wild blueberry and lemon compote. (vegan + gluten-free)
Mother’s Day is this weekend, in case you haven’t already been reminded by every retail store, commercial and random advertisement in the last 30 seconds. The media makes it hard for us to forget these things, right?
Well if you still happen to be struggling to think of what to get that special woman in your life, I have just the answer…FOOD. Specifically breakfast in bed. With pancakes. And maybe a mimosa. I can’t think of one woman that wouldn’t love that.
So speaking of mothers, today’s post is a special surprise for one of my dearest blogging friends who is going to be a brand new mama very soon. Izzy and I instantly connected over our love for food a few years ago. In fact, we’re kind of food twins in that we have very similar tastes. If you like the recipes you see here then you are going to love her blog. She is the truly one of kindest people and I know she is going to be an incredible mama to her new baby boy. To honor her in this exciting celebration, a few of us got together to throw her a virtual baby shower. Check out all of the delicious things on the menu!
Mini Phyllo Strawberry Brie Bites from Flavor the Moments
Veggie and Pesto Flatbread Pizza from Cook Nourish Bliss
GF Blackberry Greek Yogurt Cake from Whisk & Shout
Chocolate Hazelnut Butter Brownies from Foodie Loves Fitness
Paleo Tres Leches Cake from The Roasted Root
Rosemary Lemonade Popsicles from Vanilla and Bean
Roasted Cauliflower with Yogurt Sauce (Zahra) from Fox and Briar
Mini Berry Tarts (Paleo, Gluten Free & Vegan) from Bakerita
Healthy Potato Nachos from The Nourished Blog
I can’t tell you how bad I wish we were celebrating this shower IRL. I want to eat everything! And meet all of these lovely ladies, of course. :)
I decided to make these Hoecakes with Blueberry Lemon Compote for the party because I thought the blue and yellow colors would be suiting for a boy. The recipe was inspired by the most amazing brunch that we had while we were in Portland at Harvest at the Bindery. They serve an entirely plant-based, southern-style brunch with classics like biscuits and gravy, grits, and hoecakes.
I know the term hoecakes might sound derogatory but it actually originates from field hands who cooked cornmeal cakes on their hoes. As in the garden tool. ;)
I had quite a few hoecake fails before I finally gave in and did some research to help me figure out how to make them vegan and gluten-free. Eventually I came across this recipe which sounded right up my alley. I was worried that the simple ingredient list was too good to be true but I made a few modifications and thankfully they came out perfect!
I’m going to say they’re probably my favorite vegan and gluten-free pancake yet. The texture is surprisingly light and fluffy. I don’t know, it’s a close call between these and the vegan oatmeal blender pancakes.
As you’ll see, the ingredient list calls for finely ground cornmeal and brown rice flour. You can also use medium-grind cornmeal but the texture will be somewhat gritty which might not be for everyone’s taste.
The compote sounds fancy but I promise it’s very easy to make. You just dump a bag of frozen wild blueberries in a sauce pan with lemon, ginger, and maple syrup then cook until the berries start to realize their juices. It is such a lovely combination with the cornmeal pancakes.
Whether you want to make a special weekend brunch at home or surprise a certain someone with breakfast in bed, I think these will definitely fit the bill.
Hoecakes with Blueberry Lemon Compote
Yield: 8 medium-size pancakes
Prep Time: 10
Cook Time: 20
Total Time: 30
- 1 and 1/2 cups finely ground cornmeal* (preferably organic)
- 1/2 cup brown rice flour (I like Bob’s Red Mill organic brown rice flour)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 and 1/2 cups almond milk
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened apple sauce
- Blueberry Lemon Compote
In a large bowl, combine the 1 and 1/2 cups cornmeal, 1/2 cup brown rice flour, 2 teaspoons baking powder and 1/4 teaspoon salt. Sift together and set aside.
In a large measuring cup (or a small bowl), combine 1 and 1/2 cups almond milk, 2 teaspoons vanilla extract and 1/4 cup apple sauce then stir together. Add the wet mixture to the bowl with the dry and whisk together until a smooth batter forms. Warm a large skillet over medium-low heat.
Once the skillet is hot, lightly coat with high heat oil. Pour in about 1/3 cup of the batter at a time. Let it cook for about 3 minutes, until the batter begins to bubbles and the edges become firm. Flip it with a spatula and cook for another minute so that both sides are light golden brown. Serve pancakes warm with blueberry lemon compote and vegan butter or coconut whipped cream.
*I recommend using finely ground cornmeal (or corn flour) for this recipe. It will yield a softer, more desirable texture than medium-grind. Nutrition Facts are for 2 Pancakes with Blueberry Lemon Compote. You may have extra compote left over depending on how much you use. You can freeze it for later or use it as a topping for oatmeal or as a spread on toast. Yum.
Adapted from Girl Makes Food
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!