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.
Hi! I’m jackie. Welcome to jackfruitful kitchen! I’m thrilled to be able to have a platform to share my favorite recipe creations and inspirations with you. I developed a love for cooking and fresh vegetables at a very young age while spending time in the kitchen with my parents, and it has only grown since then. My passion lies in creating beautiful and balanced food that is both healthy AND delicious. I love plant-based meals, cold-pressed juice, gluten-free baking, a good vegan cheese, and really great wine. When I’m not in the kitchen or working, I love to be with my friends and family, husband Clinton, and our 14 year old English Creme Golden Retriever, Brinkley. We are an extremely active family and like to fill our time with hiking, camping, skiing, scuba diving, cycling, and sailing. Our love for travel has taken us across the world, most recently to Southern France for our wedding in May. Traveling nurtures our souls and opens our eyes to new food, new wine, and new cultures. The name jackfruitful kitchen + blog came from a brainstorm sesh with my BFF Megan Ratcliff and was inspired by 4 different parts. My first name (Jackie) + one of my favorite ingredients for vegan cooking (Jackfruit) + the ability to be full and satisfied by eating clean, whole, plant-based food + the goal to live a more fruitful life! I hope that you enjoy my posts and find my recipes quite fruitful. ;) Cheers!