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BLUEBERRY AND CORN PANCAKE SANDWICHES WITH LEMONY FILLING
For Pancakes: 1 ⅛ cup soy milk 2 tbsp fresh lemon juice 2 tbsp sugar 1 tbsp canola oil ½ tsp fine sea salt ½ tsp dried thyme ½ tsp lemon zest 1 cup all-purpose flour 1/4 cup finely ground cornmeal 1 tbsp baking powder 1 ¼ cup fresh blueberries, divided ½ cup fresh or frozen corn rinsed Canola oil, for cooking Confectioners' sugar for serving
To make the Filling In a blender, blend all the ingredients until completely smooth. Refrigerate in an airtight container until ready to use. To make the Pancakes: In a medium-size bowl, combine the milk and lemon juice; the mixture will curdle and become like buttermilk. Stir in the sugar, canola oil, salt, thyme, and lemon zest. Add the flour, cornmeal, and baking powder. Stir to combine; a few lumps are okay. Stir in ¾ cup blueberries and the corn. Preheat the oven to 300°F. Lightly coat a large skillet with oil and place over medium heat. Working in batches, scoop ¼ cup of batter into the skillet for each pancake. Cook for 3 to 4 minutes, or until the edges look set and bubbles are appearing on the tops of the pancakes. The bottoms should be golden brown. Flip and cook the other side for 2 to 3 minutes. Keep warm in the oven until all the pancakes are cooked. You should get 12 pancakes. To assemble the sandwiches: Place 6 pancakes on plates. Top with a generous tablespoon of filling and a generous tablespoon of the remaining blueberries. Top with the remaining 6 pancakes. Dust with confectioners’ sugar and serve.
link to Sweet Roll Topping
Vegan Sweet Roll Topping
3 cups Powdered sugar1-2 tsp. Vanilla extract1 1/2 tbsp. Plant-Based Milk1/2 cup Plant-Based Butter (Earth balance works great)
link to ONION RING RANCHOCADO
Onion Ring Ranchocado
For Spread1 large avocado (pitted, peeled and cut into chunks)1/4 cup vegan mayonnaise1 tbsp apple cider vinegar1 tbsp chopped shallot1 tbsp minced fresh...