If ever there was a reason to spring from your bed in the morning and greet the day with delight, these Lemon-Blueberry Polenta Griddle Cakes are it. Of course, they're vegan, proving you don't need eggs or dairy to make the most amazing vegan pancakes.
Delicate and crispy on the outside, creamy and bursting with tart-sweet blueberries on the inside, these little beauties come together in a flash and are eaten just as quickly. You’ll need quick-cooking instant polenta here, not the regular kind so that the result is tender, not gritty. Pine nuts are buttery and soft and add just the right texture. And as if these weren’t good enough on their own, a lovely lemon-butter syrup adds that salty-sweetness we long for in each mouthful: It’s a game-changer, but sift powdered sugar on top if you prefer. One person can easily gobble up most of these, so consider the possibility that you’ll be making more than you planned even before you start.
Allergen Notes: Contains gluten, nuts, and ingredients that may contain soy
To make the griddle cakes, start by heating the milk in a small pot just until it simmers. Remove from heat and add in oil, lemon zest, and vanilla.
Mix together the polenta, flour, almond meal, sugar, baking powder, and salt in a large bowl. Pour the wet ingredients into the polenta mixture and stir to combine. Fold in the blueberries and pine nuts. Let the mixture sit for a few minutes so that the polenta softens and absorbs the liquid. Rinse out the pot.
To make the lemon-butter syrup, heat the syrup and butter in the pot until the butter melts. Remove from heat and stir in the vanilla and lemon extract.
Heat about a teaspoon of oil in a large pan over medium heat. Use a ¼ cup measure or large spoon to spoon the batter onto the hot pan. (Pancakes should measure 3 ½ to 4 inches.) Cook until the bottoms are golden brown, 3 to 4 minutes. Flip and cook for another 3 minutes until bottoms are golden brown. Serve immediately with the warm syrup.
To make the griddle cakes, start by heating the milk in a small pot just until it simmers. Remove from heat and add in oil, lemon zest, and vanilla.
Mix together the polenta, flour, almond meal, sugar, baking powder, and salt in a large bowl. Pour the wet ingredients into the polenta mixture and stir to combine. Fold in the blueberries and pine nuts. Let the mixture sit for a few minutes so that the polenta softens and absorbs the liquid. Rinse out the pot.
To make the lemon-butter syrup, heat the syrup and butter in the pot until the butter melts. Remove from heat and stir in the vanilla and lemon extract.
Heat about a teaspoon of oil in a large pan over medium heat. Use a ¼ cup measure or large spoon to spoon the batter onto the hot pan. (Pancakes should measure 3 ½ to 4 inches.) Cook until the bottoms are golden brown, 3 to 4 minutes. Flip and cook for another 3 minutes until bottoms are golden brown. Serve immediately with the warm syrup.
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