Breakfast is the most important meal of the day, so it’s important to start it off right! I know some people who think that means breakfast needs to be some tasteless bran cereal or plain oatmeal, or a variety of equally uninspired choices. But that’s a dangerous assumption. When you start equating healthy eating with boring, tasteless and unenjoyable foods, it becomes difficult to enjoy all the benefits of said healthy eating! Food is one of life’s greatest pleasures and no one should have to sacrifice that for the sake health.
Another important aspect to healthy eating is variety. Sure you’ve found a healthy pancake recipe that is delicious or smoothie that is packed with nutritious and fantastic flavours, but variety is the spice of life people! Being armed with a load of health breakfast options keeps life interesting and makes healthy eating fun and exciting. Which is exactly what it should be!
Enter these pancakes. These are not traditional “just like mom used to make” tasting pancakes. When you are making them the scents of the tropics invade your kitchen. With each bite your senses are invaded- the crunchiness from the cornmeal, the tartness from the lime, sweetness from the maple syrup and spiciness from the ginger. They aren’t rich or homey but are light, different and fun! The scent of the ginger and lime definitely help wake you up too!
Packed with whole grains and fiber, these pancakes will fill you up. There is very little added sugar in the actual pancakes themselves, meaning these won’t cause a huge spike in blood sugar. While the ginger-infused syrup is not necessary, it provides awesome, unique flavour and adds a whole host of additional health benefits to the breakfast! Maple syrup is a wholesome sweetener in and of itself- high in manganese and zinc and ginger is a powerful anti-inflammatory, immunity booster and digestive soother and helps protect against colorectal and ovarian cancers!
These pancakes are lovely for a spring or even summer breakfast, perfect for a weekend morning! For a protein boost, feel free to add your favourite protein powder into the dry ingredients and just add a little more liquid. I suspect these would be awesome paired with this Banana Coconut Chia Seed Pudding from Everyday Vegan Girl for an omega-3 bonus. On my list of things to try!
Lime Cornmeal Pancakes with Ginger Infused Maple Syrup (Vegan, Gluten-Free, Refined Sugar-Free)
Serves 3-4 depending on appetite (8 pancakes)
- 1 tbsp ground chia seed mixed with 3 tbsp water, set aside to gel
- 1 1/4 cups non-dairy milk + juice from 1 lime, set aside to curdle (this acts as a buttermilk)
- 1/2 cup sorghum flour, 1/2 cup oat flour and 1/3 cup potato starch (or 1 1/2 cups wheat flour if gluten’s not an issue!)
- 1/2 tsp xanthan gum (omit if using wheat flour)
- 1/2 cup coarse cornmeal
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- zest from 1 lime
- 1 tsp coconut sugar (or another granulated sweetener)
- 1 tbsp avocado oil (or another with a high smoke point)
*This makes a little extra than you need so feel free to scale it back by about a 1/3 if you want just enough
- 1 cup maple syrup
- 1 tbsp grated ginger
Preheat oven to lowest setting to use to keep pancakes warm.
Set a large pan or griddle on the stove over medium heat so it’s nice and warm when you make the pancakes.
To make the syrup put the maple syrup and ginger in a small saucepan and heat over very low heat for about 10 min. You don’t want to the syrup to get hot, just slightly warm so that the ginger infuses in. Taste as you go until it reaches the ginger level you like. Then strain through a fine mesh strainer to remove the bits of ginger.
Combine the flours, xanthan gum, baking powder, baking soda and salt in a large bowl. Mix the almond milk mixture, chia seed mix, almond milk, lime zest, sugar and oil in a medium sized bowl and mix. Add the wet mixture to the dry and mix until most of the lumps are gone.
Grease the pan and add the batter in 1/4 cup scoops. The batter is thick so use the back of a spoon to flatten and shape the batter into circles. Cook the pancakes until the batter on top is just starting to look a little cooked, then flip and cook for an additional 2 min, until golden. Put finished pancakes in the oven to keep warm and continue with the remaining batter.
Serve with the ginger syrup and lime wedges. Dig in!
I hope this inspires everyone to get creative with healthy breakfasts. I know I get into food ruts really easily at times and this was a welcome change-up!
I am submitting these to: Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Allergy Friendly Lunchbox Love, Allergy Friendly Fridays (Saturday this week), Foodie Friday, Gluten-Free Friday, and Wellness Weekends!