Maple Blueberry Corn Cakes (Vegan)

Maple Blueberry Corn Cakes

I don't usually have boxed baking mixes on hand, but a few weeks ago I picked up a corn muffin mix because my son loves cornbread and I thought maybe I could use the mix to make something he would enjoy.  Since I rarely follow anyone else's recipe, never mind the instructions on the back of a box, this recipe is completely my own invention inspired by the fact that I had a bag of frozen blueberries that had been in my freezer for awhile and three bottles of maple syrup filling up a pantry shelf.  These are very much like pancakes, but with the hearty texture of cornmeal, and the built in sweetness from maple syrup.  We served them with more pure maple syrup to pour over top, but they don't even need it.  They are sweet, hearty, moist and definitely a perfect weekend breakfast.  Why not try them tomorrow??


Maple Blueberry Corn Cakes (Vegan)

ingredients

1 C. organic plain soy milk
1 T. apple cider vinegar

1 (7.5 ounce) box corn muffin mix

1/2 C. organic whole wheat flour

2 T. ground flax seeds

1 tsp. cinnamon

1/3 C. soaked chia seed (or 1 organic egg)

1/4 C. organic canola oil

1/4 C. pure maple syrup

1 tsp. vanilla extract

3/4 C. frozen blueberries

In a small bowl, combine the soy milk and vinegar.  Stir together and let sit for about 5 minutes until it thickens slightly. In another small bowl, mix together the corn muffin mix, flour, flax seed, and cinnamon. In a larger bowl, mix together the chia seeds (or egg), oil, maple syrup and vanilla.  Add in the dry ingredients and stir to combine.  Whisk in the soy milk mixture and then fold in the blueberries.  Pour onto a greased griddle pan and cook until the edges start to brown.  Flip them over and cook for another 2 minutes.  Makes a dozen 3-inch corn cakes.

wet and dry ingredients

ready to cook

ready to flip

breakfast is served!!!

leftovers the next morning with maple almond butter