Crispy Cornmeal Pancakes w/ Blueberry Sauce {GF}

There are a few things in our lives that are a crutch to us, that gives us comfort but also can be distracting us from our main goals. We do these things because they are easy, perhaps a little mindless, and sometimes at the end of our hard day, we want to do nothing else. While I do believe in there is a time to work and a time to play, I want to get out the habit of flipping on Netflix and zoning out. I want to change how I spend my free time, turning my mindless habit into mindful activities.

My bad habit is binge watching TV so to break this habit, I committed to not turn on my television for the entire month of August. This is a challenge for me but it is possible. A few articles I have researched on breaking bad habits were informative and I want to apply them right away.

One good tip I saw was replacing your bad habit with a good habit. What is your one of your bad habits? What is one good habit you want to get into? Is it reading more, working out, or taking on a new project? Is your bad habit distracting you from these mindful activities to better yourself and get closer to your goal? If yes, how can we change it?

The next step identifying your trigger. When do you do this bad habit? How are you feeling before doing this activity? Stressed? Bored? For me, whenever I am stressed or bored I want to zone out of my state of being and watch someone else’s life for a little bit. This is my band-aid from dealing with these feelings myself. By not watching television to distract myself, I am able to address these feelings head on and deal with them as they come up.

So what to do instead of your bad habit? Ask yourself what else you like to do and write it down on a Post-It. I wrote down five activities I could do for free so whenever I feel like turning on the TV, I could do these things instead. I stuck the Post-It on the television so it is in my sight when I am in the living room. I also deleted the Netflix app on my phone. Whenever I feel the urge to turn on my television, I can look at the list, and pick an activity to do instead. With this method, I hope to change my behaviour when I am bored or stressed. Over the month, I will give you some updates on how this challenge is going, any advice I can give, and what I decided to do with my free time. I hope you can join me. Whatever your bad habit is, you can change it! If you have any tips or tricks for breaking a bad habit, please leave them in the comments section below. I will be delighted to hear from you!

This challenge is inspired by this Sarah’s Scribble comic. I am pretty sure the artist, Sarah Andersen, is depicting my entire life through these comics. I turn into a monster when my wifi goes down, Mark can attest to that. 

Happy Saturday! 

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Crispy Cornmeal Pancakes w/ Blueberry Sauce

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

These pancakes aren't your typical diner pancakes since they are vegan, gluten free, lightly sweetened, and crispy from the addition of cornmeal. They are, what I imagine, a Southern grandma makes on a Sunday morning. The blueberry sauce is simple, quick, and pairs well with the corn-flavour of the pancakes. I added 2 tablespoons of maple syrup to the sauce but if you want it sweeter, add more to taste. I used frozen blueberries for this recipe and if you are using fresh ones, you may have to add an extra splash of water to the sauce. Frozen berries release more liquid when cooked. This recipe serves 10- 5" pancakes and ¾ cup of blueberry sauce.

Author: Jessica DeMarra

Ingredients

For the Pancakes

• 1 tablespoon ground golden flax
• 3 tablespoons warm water
• 1 very ripe banana, peeled
• 1 cup + 2 tablespoons unsweetened almond milk*
• 2 tablespoons pure maple syrup
• 2 tablespoons melted coconut oil + more for greasing the pan
• 1 tablespoon baking powder (yes, a tablespoon)
• ¾ cup gluten free prepared flour (I used Bob Mill’s 1:1 GF flour)
• ¾ cup fine cornmeal
• Pinch of fine grain sea salt

For the Blueberry Sauce

• 1 ¼ cups frozen blueberries, divided
• 2-3 tablespoons pure maple syrup
• 4 tablespoons water
• 1 teaspoon arrowroot powder
• 2 teaspoons fresh lemon juice

Instructions

For the Blueberry Sauce

1. In a small saucepot over medium heat, add 1 cup of blueberries, maple syrup, and water and bring to a simmer, stirring occasionally. Once most of the berries have thawed, mash the mixture with a potato masher or the back of a wooden spoon.
2. Add the arrowroot powder and stir consistently until thicken slightly. Add the lemon juice and remaining blueberries and stir until the additional berries have thawed. Take off heat until you are about to serve the pancakes.

For the Cornmeal Pancakes

1. While you are making your sauce, preheat oven to 200 degrees and set a wire baking rack over a baking sheet. The pancakes will stay crispier if they are kept warm on a wire rack.
2. In a large bowl, mix the flax and water to create a flax egg; let sit to gel up. Once the flax egg is ready, add the banana and mash with a potato masher or fork until smooth and no large lumps remain.
3. Add the milk, maple syrup and coconut oil. At this time, heat and oil your griddle or skillet over medium heat to cook the pancakes. You want it to be hot before the batter hits it.
4. Add baking powder and whisk until foamy and mixed thoroughly.
5. Add the remaining ingredients and whisk until no large lumps remain but a few streaks of flour are ok.
6. Measure out ¼ cup of batter and pour onto the hot skillet; smoothing out the batter with the back of a spoon. Cook for 2-3 minutes or until you see bubbles on the top of the pancake; flip and continue to cook for 1-2 minutes.
7. Transfer pancake to the wire rack in the oven and continue with the rest of the batter, regressing the pan as needed.
8. Once all the pancakes are cooked, reheat the blueberry sauce until warm. Stack the pancakes up and pour on the blueberry sauce. Best served with a large cup of coffee. Enjoy!

Notes

*Measure the milk and let sit out of the refrigerator while you prepare the sauce. Refridgerator cold milk will solidify the melted coconut oil.

Nutrition Information

Serving size: 10 Calories: 155 Fat: 4g Saturated fat: 2g Unsaturated fat: 1g Carbohydrates: 29g Sugar: 9g Sodium: 19mg Fiber: 2g Protein: 2g

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