Pinole Pancakes with Blueberry Maple Syrup
There is something so New World about these pancakes- the soft, almost floral flavor from the pinole in the pancakes, set alongside fragrant vanilla, and topped with sweet, sticky, blueberry jam-like maple syrup. These pinole pancakes are a step above and beyond the classic pancakes with syrup, and make every morning (or afternoon) with them feel a little special. The pancakes are fluffy, floral, and light (and of course, vegan). The syrup, thick and sweet, like jam but with the flavor of maple. With delicate flavors from another time, presented in a sweet stack, this magical breakfast has become my favorite new way to start the day.
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What is Pinole?
Pinole is a drink, or porridge whos main ingredient is finely ground maize. It is then spiced, often with vanilla, cinnamon, cocoa, agave, or other spices and sweeteners. It is a food that dates back at least as far as the Aztecs, and is thought to be a great fuel for ancient athletes (or modern day athletes, too, I’m sure). The pinole I used is a simple maize, sugar, and cinnamon mixture from Rancho Gordo, but you can find other brands like this one online. Unless you’re currently living in Mexico, however, it will be hard to find in a local grocery store. However, it is really worth going online and finding a pinole you enjoy- it’s a special ingredient, that I’m looking forward to adding to all sorts of recipes aside from these fantastic vegan pinole pancakes.
It’s Not all Bad, Feeling Blue
A lot of what inspired this recipe is the color blue, and cornflowers. Although I know the flowers themselves are not actually related to corn- they are in fact named as they grow wild in fields with corn and other grains- just the description and color of pinole made me think of these bright blue buds. Although they are now endangered as a weed due to heavy herbicide use, these flowers are now being embraced for their beauty and brought intentionally into gardens where they thrive. Through a round-about, visual, wordplay, whimsical musing on color, this recipe was created. In my mind pinole (blue corn flour) became cornflower, those vibrant blue buds took form as vibrant blue blueberries, studding the landscape in waves across a pinole-blue stormy sky. Which naturally translates directly to pinole pancakes in blueberry syrup.
Looking For Another Color? Here’s a Rainbow of Recipes!
- Heirloom Tomato Summer Watermelon Salad
- SOUPer Orange & Mandarin Orange, Carrot and Turmeric Soup
- Golden Milk Turmeric Vegan Cinnamon Rolls
- Green Tea Coconut Granola
- Pinole Pancakes with Blueberry Maple Syrup
- Vegan Lavender Aquafaba Meringues
Making Pinole Pancakes
I’ve actually made a video of these pancakes for those of you who prefer it- it’s right under this paragraph so just go ahead and scroll down. For those of you would like to see it written, this recipe has two parts- the pancakes, and the syrup. These pinole pancakes are a simple recipe, and don’t require any fancy egg substitutes- just a little baking powder puffs them up well, into a fluffy, delicious cake. The syrup is also incredibly easy, and can be made in the same pan after you’ve finished cooking the pancakes. Just heat the maple syrup with the blueberries and a little lemon juice- as the berries soften, squash them with the back of your spoon. After they’ve cooked for a couple minutes, strain out the solid pieces and you’re ready to go. Also, for those of you wondering, the vegan whipped cream I used was the Coconut Reddi Whip, but you could also definitely make your own!
Pinole Pancakes with Blueberry Maple Syrup
Ingredients
- 1 cup all-purpose flour
- ½ cup blue pinole
- 2 tbsp. sugar
- 2 tsp. baking powder
- Pinch of salt
- 1 ¼ cup water
- 1 tbsp. vegetable oil
- 1 tsp. vanilla extract
- Vegan butter, for cooking
- ½ cup maple syrup
- 1 cup fresh blueberries
- 1 tsp. lemon juice
- Vegan whipped cream
- Pinch of pinole
Instructions
- In a large bowl, mix together the dry pancake ingredients (all-purpose flour, pinole, sugar, baking powder, and salt). In a small bowl, whisk together the wet ingredients (water, vegetable oil, and vanilla extract). Combine the wet and the dry, and whisk.
- Heat a large skillet to medium heat, and melt a little vegan butter to stop sticking. Pour about ¼ cup of batter on the skillet, and cook for about a minute, until the bubbles formed no longer pop. Flip, cook for another 30 or so seconds, and remove from the pan. Repeat until all the batter is gone (about 12 pancakes).
- Make the syrup by heating ½ cup of maple syrup, and adding the blueberries and lemon juice. Cook for about 2 minutes, and use the back of a spoon to squash the blueberries. Heat until thickened, and then push through a strainer (if it becomes too jam-like, you can thin with a little water when warm).
- Serve the pancakes with the warm blueberry maple syrup, vegan whipped cream, and sprinkled with pinole.
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Let’s hear from you…
- Have you had pinole before? How have you had it? Have you tried pinole pancakes?
- Do you find video recipes helpful, or do you prefer just written instructions?
- How does color inspire you to create?
Share your thoughts with us in the comments below!
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