Cornbread Pancakes With Cherry Compote
Fluffy cornbread pancakes with a crunchy exterior and crumb like interior. Southern goodness all topped off with a sweet cherry compote!
Ingredients
- 1½ cups flour
- 1 cup fine ground cornmeal or polenta
- 1 ½ tablespoon baking powder
- 1 pinch sea salt
- 1 tablespoon maple syrup
- 2 cups plant based milk
- 2 tablespoon lemon juice
- 2 tablespoon vegan butter for frying
For Cherry Topping
- 2 cups fresh cherries pitted
- 1 tablespoon maple syrup
- 1 tablespoon cornstarch
- ¼ cup water
- 1 tablespoon lemon juice
Instructions
- Combine the oat milk and lemon juice in a small bowl. Set aside for at least 10 minutes.
- Make the cherry compote by putting the pitted cherries in a bowl. Sprinkle with cornstarch and shake the bowl to cover all the cherries in cornstarch. Add the cherries to a saute pan along with the water and lemon juice. Simmer until the cherries begin to break down, adding more water as necessary. Set the compote aside.
- Combine the cornmeal, flour, baking soda, salt, maple syrup and vegan buttermilk in a mixing bowl. Whisk until everything is well combined.
- Melt the vegan butter in a non-stick pan. Ladle the batter into the pan, being careful to space the pancakes out evenly. Flip the pancakes when bubbles appear in the center of the batter.
- Serve with cherry compote. Enjoy!
Nutrition
Calories: 295kcalCarbohydrates: 51gProtein: 5gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 698mgPotassium: 319mgFiber: 6gSugar: 16gVitamin A: 312IUVitamin C: 9mgCalcium: 438mgIron: 2mg
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