Blueberry and Corn Pancake Sandwiches with Lemony Filling Recipe
¼ cup plus 2 tablespoons (51 g) cashews, soaked in water for 1 hour, then drained
¼ cup plus 2 tablespoons (89 ml) fresh lemon juice
1 tablespoon (6 g) lemon zest
1 tablespoon plus 2 teaspoons (25 g) non-dairy cream cheese
1 tablespoon plus 1 teaspoon (28 g) agave nectar
Pinch of ﬁne sea salt
1 cup plus 2 tablespoons (265 ml) soymilk
2 tablespoons (30 ml) fresh lemon juice
2 tablespoons (25 g) sugar
1 tablespoon (15 ml) canola oil
½ teaspoon ﬁne sea salt
½ teaspoon dried thyme
½ teaspoon lemon zest
1 cup (125 g) all-purpose ﬂour
¼ cup (32 g) ﬁnely ground cornmeal
1 tablespoon (12 g) baking powder
1¼ cups (183 g) fresh blueberries, divided ½ cup (77 g) fresh or frozen corn, rinsed Canola oil, for cooking
Confectioners’ sugar, for serving
1TO MAKE THE FILLING: In a blender, blend all the ingredients until completely smooth. Refrigerate in an airtight container until ready to use.
2TO MAKE THE PANCAKES: In a medium-size bowl, combine the milk and lemon juice; the mixture will curdle and become like buttermilk.
3Stir 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 3/4 cup (110 g) blueberries and the corn.
4Preheat the oven to 300°F (150°C, or gas mark 2). Lightly coat a large skillet with oil and place over medium heat.
5Working in batches, scoop 1/4 cup (57 g) 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.
6Flip 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.
7TO ASSEMBLE THE SANDWICHES: place 6 pancakes on plates. Top with a generous tablespoon (14 g) of filling and a generous tablespoon (9 g) of the remaining blueberries. Top with the remaining 6 pancakes. Dust with confectioners’ sugar and serve.
8If you are not keen on blueberries, try this with strawberries or blackberries instead.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.