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Pancakes are one of the most popular and versatile breakfast dishes around the world. They can be made with different flours, flavors, and toppings, and they can suit different dietary preferences and needs. Whether you are vegan, gluten-free, or just looking for a change, you can always find a pancake recipe that works for you.

One of the most unique and delicious types of pancakes is vegan blue corn pancakes. These pancakes are made with blue cornmeal, which is a special variety of corn that has a deep blue color and a slightly nutty flavor. Blue cornmeal is also rich in antioxidants, fiber, and protein, making it a great choice for vegans and gluten-free eaters.

In this guide, I will show you how to make vegan blue corn pancakes from scratch, using simple ingredients and easy steps. You will also learn some tips and tricks to make your pancakes fluffy, tender, and tasty. Plus, I will share some ideas for toppings and variations that you can try to customize your pancakes according to your preferences. We are even going to prepare cranberry orange compote to top it up with 🙂

If you like this recipe, make sure to check out my other recipes including these delicious netflix-featured Crybaby Noodles!

Are you ready to make some vegan blue corn pancakes? Let’s get started!

What is blue corn flour?

Blue corn flour is a type of corn flour that is made from blue corn, which is a variety of corn that has a deep blue-purple color and a sweeter and nuttier flavor than yellow or white corn. Blue corn flour is rich in antioxidants, fiber, protein and minerals, and has a lower glycemic index than other types of corn flour. You can find blue corn flour in some health food stores, online or you can make your own by grinding blue corn kernels in a blender or food processor.

What do you need to make vegan blue corn pancakes?

To make these vegan blue corn pancakes, you will need the following ingredients:

• Blue cornmeal: This is the main ingredient of the pancakes. You can find it in some grocery stores, health food stores, or online. Make sure to use fine blue cornmeal, not coarse or corn flour.
• Oat flour: This is used to add some structure and texture to the pancakes. You can make your own oat flour by blending rolled oats in a blender or food processor until fine. You can also use whole-wheat pastry flour if you are not gluten-free.
• Baking powder and baking soda: These are the leavening agents that help the pancakes rise and become fluffy. Use fresh baking powder and baking soda for best results.
• Salt and sugar: These are used to enhance the flavor of the pancakes. You can use any kind of sugar you like, such as organic cane sugar, coconut sugar, or maple syrup. You can also adjust the amount of sugar according to your taste.
• Almond milk: This is the liquid that moistens the batter and makes it smooth. You can use any non-dairy milk you prefer, such as soy milk, oat milk, or coconut milk.
• Vegan butter or oil: This is used to add some richness and moisture to the pancakes. You can use melted vegan butter or any neutral oil, such as avocado oil or grapeseed oil. You can also omit this ingredient if you want to make oil-free pancakes.
• Vanilla extract: This is used to add some aroma and flavor to the pancakes. You can also use other extracts, such as almond extract or lemon extract.
• Blueberries: These are used to add some freshness and sweetness to the pancakes. You can use fresh or frozen blueberries. You can also use other fruits, such as raspberries, strawberries, or bananas.

How to Make Vegan Blue Corn Pancakes

Step 1: Whisk together the dry ingredients

 In a large bowl, whisk together the blue cornmeal, oat flour, baking powder, baking soda, salt, and sugar until well combined. This is the dry mixture for the pancakes.

Step 2: Whisk together the wet ingredients

In a small bowl or a measuring cup, whisk together the almond milk, vegan butter or oil, and vanilla extract until smooth. This is the wet mixture for the pancakes.

Step 3: Combine the wet and dry ingredients and fold in the blueberries

Add the wet mixture to the dry mixture and stir gently until just combined. Do not overmix the batter or it will become tough. The batter should be thick but pourable. If it is too thick, add more almond milk. If it is too thin, add more oat flour. Fold in the blueberries and let the batter rest for 10 minutes. This will allow the cornmeal to absorb some moisture and the leavening agents to activate.

Step 4: Cook the pancakes on a greased griddle or skillet

Heat a non-stick griddle or skillet over medium-high heat and lightly grease it with some oil or vegan butter. Drop about 1/4 cup of batter onto the griddle and spread it slightly with a spatula. Cook for about 3 minutes or until bubbles form on the surface of the pancake. Flip and cook for another 2 minutes or until golden and cooked through. Repeat with the remaining batter.

Step 5: Serve the pancakes hot with your favorite toppings

Serve the pancakes hot with your favorite toppings, such as maple syrup, vegan whipped cream, nut butter, or more fresh fruits. You can even try it with cranberry orange compote, which I will show you how to prepare.

I hope this makes the instructions clearer and easier to follow. Let me know if you need any more help with your blog post. 😊

How do you make cranberry-orange compote?

To make this simple and delicious cranberry-orange compote to serve with the blue corn pancakes, you will need the following ingredients:

• Fresh or frozen cranberries: These are tart and juicy berries that are high in vitamin C and antioxidants. They add a lovely contrast to the sweet pancakes.
• Orange juice: This adds sweetness and acidity to the compote. You can also use water and some orange zest instead.
• Maple syrup: This adds more sweetness and flavor to the compote. You can also use agave nectar, coconut sugar or any other sweetener of your choice.

To make this cranberry-orange compote, you will need to follow these easy steps:

1. In a small saucepan over medium-high heat, bring the cranberries, orange juice and maple syrup to a boil.
2. Reduce the heat and simmer for about 15 minutes or until the cranberries have burst and the mixture has thickened slightly.
3. Transfer the compote to a blender or food processor and blend until smooth or leave some chunks if you prefer.
4. Transfer the compote to a bowl or jar and let it cool slightly before serving with your vegan blue corn pancakes.

Tips and Variations

Here are some tips and variations that you can try to make these vegan blue corn pancakes even better:

• To make your own blue corn flour, you will need about 1 1/4 cups of blue corn kernels to make 1 cup of blue corn flour. Simply grind the kernels in a blender or food processor until a fine powder forms. You may need to sift the flour to remove any large pieces.
• To make these pancakes gluten-free, make sure to use gluten-free baking powder and gluten-free plant-based milk.
• To make these pancakes nut-free, make sure to use nut-free plant-based milk and avoid using almond extract.
• To make these blue corn pancakes oil-free, you can omit the oil or vegan butter for greasing the skillet and use a good non-stick skillet or griddle instead.
• To make these pancakes more festive, you can add some spices to the batter, such as cinnamon, nutmeg, ginger or cardamom.
• To make these pancakes more fun, you can add some vegan chocolate chips, blueberries, nuts or seeds to the batter or sprinkle them on top of the pancakes before flipping them.
• To store these blue corn pancakes, you can keep them in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat them, you can microwave them for a few seconds or toast them in a toaster or oven until warm.

Enjoy Your Vegan Blue Corn Pancakes!

Vegan blue corn pancakes are a wonderful way to start your day with a hearty, wholesome, and delicious breakfast. They are easy to make with simple ingredients and can be customized with your favorite toppings and variations. They are also gluten-free, dairy-free, and egg-free, making them suitable for vegans and people with food allergies or sensitivities.

In this post, you learned how to make vegan blue corn pancakes from scratch, using blue cornmeal, oat flour, flax egg, and almond milk. You also learned some tips and tricks to make your pancakes fluffy, tender, and tasty. Plus, you got some ideas for toppings and variations that you can try to make your pancakes more interesting and fun.

I hope you enjoyed this post and learned something new. If you did, please share it with your friends and family who might also love vegan blue corn pancakes. And don’t forget to leave a comment below and let me know how your pancakes turned out. I would love to hear from you!

To know more about blue cornmeal, visit pharmatable to read the amazing article.

You can also check out sweetgrasstrading to check out their blog and read more blue cornmeal.

Thank you for reading and happy cooking! 😊

FAQs

What are the benefits of vegan blue corn pancakes?

Vegan blue corn pancakes are a delicious and healthy breakfast option that can suit different dietary preferences and needs. They are gluten-free, dairy-free, and egg-free, making them suitable for vegans and people with food allergies or sensitivities. They are also rich in antioxidants, fiber, and protein, thanks to the blue cornmeal and oat flour. They can also be customized with your favorite toppings and variations to make them more interesting and fun.

Where can I find blue cornmeal? 

Blue cornmeal is a special variety of corn that has a deep blue color and a slightly nutty flavor. You can find it in some grocery stores, health food stores, or online. Make sure to use fine blue cornmeal, not coarse or corn flour.

How can I make my blue corn pancakes fluffy and tender? 

There are some tips and tricks to make your pancakes fluffy and tender. First, use fresh baking powder and baking soda as the leavening agents that help the pancakes rise. Second, do not overmix the batter or it will become tough and dense. Mix just until there are no dry spots left. Third, let the batter rest for 10 minutes before cooking to allow the cornmeal to absorb some moisture and the leavening agents to activate. Fourth, cook the pancakes over medium-high heat for even browning and doneness. Flip them only once when bubbles form on the surface.

How can I store and reheat leftover blue corn pancakes? 

You can store any leftover pancakes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat them, you can use a toaster, microwave, or oven. If using a toaster, toast them on a low setting until warm and crisp. If using a microwave, place them on a microwave-safe plate and heat them for 10 seconds per pancake. If using an oven, preheat it to 375°F and place the pancakes on a baking sheet. Bake them for 10 minutes or until warm and crisp.

I hope these FAQs help you answer some common questions about vegan blue corn pancakes. Let me know if you have any other questions or feedback. 😊