Fluffy Cornmeal Pancakes (7 Ingredients!

• Vegan
• Gluten free

• Produce

  • 8 oz Cranberries, fresh or frozen

• Refrigerated

  • 1 scant cup Almond milk, unsweetened

• Condiments

  • 3 tbsp Maple syrup
  • 2 tbsp Vegan butter

• Baking & Spices

  • 1 tbsp Baking powder
  • 1 tbsp Cane sugar, organic
  • 2/3 cup Cornmeal, fine yellow
  • 1/3 cup Oat flour
  • 1 Pinch Sea salt

• Drinks

  • 1/4 cup Orange juice

Found on minimalistbaker.com

Description

Ingredients

• 2/3 cup (90 g) fine yellow cornmeal
• 1/3 cup (30 g) oat flour (or whole wheat pastry flour if not GF)
• 1 Tbsp (12.5 g) organic cane sugar (sub stevia or maple syrup* to taste)
• 1 Tbsp (3 g) baking powder
• Pinch sea salt
• 1 scant cup (230 ml) unsweetened almond milk
• 2 Tbsp (28 g) melted vegan butter (or sub avocado or grapeseed oil)
• 8 ounces (227 g) fresh or frozen cranberries
• 1/4 cup (60 ml) orange juice (or 1/4 cup water + 1 Tbsp orange zest)
• 3 Tbsp (45 ml) maple syrup, plus more for serving

Directions

• Add cornmeal, oat flour, cane sugar, baking powder and sea salt to a medium to large mixing bowl and whisk to combine.
• Measure out almond milk in a large liquid measuring cup, then add melted butter (or substitute oil) and whisk to combine.
• Add wet ingredients a little at a time to the dry ingredients and gently, slowly stir until just combined. You may not use all of the liquid - youre looking for a semi-thick batter (see photo). Small lumps are fine - try not to overmix. Let set for 10 minutes.
• In the meantime, make compote. Add cranberries, orange juice and maple syrup to small to medium skillet or saucepan and bring to a simmer over medium heat. Then lower heat and simmer for 5 minutes, stirring frequently, or until cranberries are soft.
• Transfer to a food processor and blend until smooth. Add a little water or more orange juice to thin into a spreadable sauce. Taste and adjust sweetness as needed, adding more maple syrup or stevia extract to taste. Return back to skillet/saucepan and keep warm over low heat until serving.
• Preheat your griddle or cast iron skillet over medium/medium-low heat. You want it warm but not screaming hot. Oil should not smoke when added to the pan.
• Once hot, drizzle the surface with oil or vegan butter and use a paper towel to wipe away excess - you dont want any pools of oil/butter. Then scoop scant 1/4 cup measurements onto the griddle or pan. Cook until bubbles appear and the sides are beginning to dry - about 3-4 minutes. Cook for another 2-4 more minutes on the other side.
• Place pancakes on a large plate and keep warm in a 200 degree F (93 C) oven until ready for serving - you should have 6 pancakes total.
• Top with cranberry-orange compote (optional) a drizzle of warm maple syrup. Store leftovers in an airtight container or bag in the fridge to keep fresh, or the freezer for longer term storage. Best when fresh.

Nutrition