Hoecakes with Blueberry Lemon Compote
Servings: 8 medium-size pancakes
Ingredients
- 1 and 1/2 cups finely ground cornmeal* preferably organic1/2 cup brown rice flour (I like Bob's Red Mill organic brown rice flour)2 teaspoons baking powder1/4 teaspoon salt1 and 1/2 cups almond milk2 teaspoons vanilla extract1/4 cup unsweetened apple sauceBlueberry Lemon Compote
Instructions
- 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.
Notes
*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.