I love spring. The energy in New York has been infectious since the weather has lightened up. Everyone's smiling and walking around, and the random guy who roller-dances in Washington Square Park is back in action. (And if that doesn't scream Spring is here, then really, what does?)
I somewhat weirdly equate spring with.... pancakes. Nope, not flowers, not sunshine, but pancakes. Why? I've narrowed it down to two things: a vestigial remnant from my childhood circa 1998, and my favorite springtime morning routine in NYC. When I was little, my dad would take my sister and I to Church on Sundays. Afterwards, we were each allowed to pick out a beanie baby out at the pharmacy before walking next-door to On The Way Cafe, where we would eat the best chocolate chip pancakes suburban New York had to offer (if that isn't the ideal Sunday in 1998, seriously, tell me what is).
These days, on weekend mornings, my favorite thing in the world to do is run along the west-side highway sometime before 11am, and then end up at Bubby's in Tribeca, where I order the sourdough starter pancakes with homemade jam. Ahhhh, the best. The absolute best.
Today, I was in a pancakey mood, and after coming back from the south last week, I have been wanting to mess around with this cornbread recipe from Sean Brock. I decided to tweak his cornbread recipe and turn it into pancakes, and then make things really unusual and veganize it by adding a Chia egg for spring power (after all, Chia seeds are the runners superfood). To (literally) top it all off, I made some homemade strawberry jam. For the second batch, I then also threw on some ice cream, because life is fun.
This recipe is:
- Vegan
- Gluten Free
- Low in fat
- Packed with antioxidants thanks to the Chia seeds
- Under 10 min
- 6 Ingredients
Fluffy Vegan & Gluten Free Cornbread Pancakes
Cornbread Pancake Ingredients:
1 cup Cornmeal (finely ground)
1 Tbs Chia seeds
3/4 cup + 2 Tbs Milk of choice (Almond, Coconut, or regular if not vegan)
1/4 tsp Baking soda
1/4 tsp Baking Powder
1/2 Tbs Coconut Sugar
Cornbread Pancake Directions:
- Make your chia egg by following this recipe: Grind your 1 Tbs of Chia seeds with a spice grinder or mortar and pestle into a fine meal, and then add in 3Tbs water. Allow this to sit for about 5-7 min, until it turns into a gel.
- Combine your milk, baking soda, and baking powder until dissolved. Stir in the cornmeal, and then your chia egg. The batter consistency should be that of a normal pancake batter, albeit a bit coarser (you can add more liquid if it seems too thick. [Note: I love fluffy pancakes, so if not vegan, you can add about 1.5 tbs egg whites for more lift, but totally not necessary]
- Heat your cast-iron skillet, or frying pan, with oil/butter of choice (I used coconut). Wait for the pan to get hot before pouring in your batter. Let the pancakes sizzle on medium heat and flip each when it starts to turn golden brown on the underside and the top begins to bubble. Cook on the other side until it's golden brown. Plate your cornbread pancakes.
- Top them with lots and lots of fresh strawberry jam, recipe below. I really dislike when jam has added pectin, and this recipe is soooo simple and delicious. You can also add maple syrup, and if you're feeling awesome, add some vegan or regular ice cream.
Strawberry Jam Recipe [Adapted, Original here]
Ingredients:
2 cups sugar (I do half coconut sugar, half white/cane sugar)
1 large lemon, zested and juiced
1 1/2 pints fresh strawberries
Directions:
- Combine the sugar, lemon zest and lemon juice over low heat in a pan for 10 minutes, until the sugar dissolves.
- Add the strawberries and continue to cook over low heat for 20 minutes.
- Pour into the canning jars {see Ina's tips here}
