VEGAN: Breakfast Blueberry Cornmeal Pancakes

One of the yummiest breakfasts you can kick off with for 2017.

What an amazing 2016 we’ve had, and to start off 2017, what better way to prepare something really satisfying and healthy. Who wouldn’t want pancakes fro breakfast, right? Well, here’s one pancake recipe that you will definitely want to have almost every day.

These super healthy and flavorful pancakes will definitely do the trick to make your day going. It is completely vegan and you can be sure that no one will say no to this. If you have kids, this will be a sure hit for them.

You can definitely change up the recipe a bit based on your preference. You can even replace the blueberries with other berries to your liking. Or you can use any fruit you fancy. And if you want a little more twist, you can use lemon cornmeal instead of ground cornmeal.

Check out the recipe below.

Blueberry Cornmeal Pancakes



1 cup soy milk

1/2 cup water

1 cup whole wheat flour

1/2 cup stone ground cornmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh blueberries

2 tablespoons vegetable oil





Preheat oven to 200 degrees F (95 degrees C).

In a small bowl combine the soy milk and water.

In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt. Stir in the soy milk mixture just until combined. Fold in the blueberries and let the batter sit for 5 minutes.


Lightly oil a skillet or griddle and heat over medium heat. Pour about 1/4 cup of batter onto the hot griddle and cook until pancakes are bubbly on top and edges are slightly dry looking. Turn and cook until pancakes are browned. Transfer to a baking sheet and keep warm in the oven while cooking the remaining batter. Serve warm with syrup or jam.


A very big thank you to for this great breakfast dish.

Credits to for the amazing images.