Blueberry Cornmeal Pancakes (Vegan)

'Bout to get drowned in syrup ...

‘Bout to get drowned in syrup …

If you’re wondering why the streak of breakfast foods, it’s mostly because recent life changes have conspired not only to make me too tired to cook anything but breakfast, but also to crave carborific breakfast treats that I normally would never eat because I would be too full after scarfing my now forbidden runny eggs. (Sorry, vegans. They were humanely farmed, at least.) That being said, I’ve also been experiencing some personal recidivism on the dietary front in general, and finding myself increasingly put off by the concept of animal products – again. Are we re-invegginating ourselves? I don’t know, maybe. A recent bout with having to feed my geriatric dog baby food due to veterinary issues brought me face to face with the horror of pureed chicken, which got me reflecting on the benefits of raising baby HashTag* on a vegetarian diet. And then there are some other things to consider, but that’s a long story for another day and I don’t want to stand in the way of you and these awesome pancakes.

Please note that you can swap out the coconut milk for any other kind of milk – rice, almond, soy, dairy, whatever. Also, you can pretty much use any kind of oil you want – I used walnut because I was trying to use it up before it expires, but you could use coconut oil, vegetable oil, peanut oil (though the latter might add some peanutty flavor – but that could awesome too, so go for it!).

You can also use regular white flour instead of wheat flour – whatever you have handy.

Blueberry Cornmeal Pancakes

  • 1 1/2 c. coconut milk
  • 1 tbsp walnut oil
  • 1/2 tsp vanilla
  • 1 tbsp apple cider vinegar or lemon juice
  • 1 c. wheat flour
  • 1/2 c. cornmeal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp sugar
  • 1  c. fresh blueberries

Preheat your oven to 200 degrees and have a baking sheet handy so you can keep the completed pancakes warm as you cook the remaining batter.

Mix the dry ingredients, then stir in the wet ingredients, then stir in the blueberries. Let the batter rest for a few minutes.

Heat a tiny bit of oil in a medium size non-stick skillet on medium heat. When everything is hot, pour 1/4 c. of batter onto the skillet and cook until the edges firm up and the batter begins to bubble a bit.

These pancakes do not bubble as much as your typical pancake, so keep that in mind and check them with a pancake turner for firmness. When they are cooked on bottom, flip and cook another minute or two on the other side. Transfer to baking sheet to keep warm. Serve with maple syrup, berries or jam.

*Not his real name.

Sweet Chili Jam (Vegan)

Enough about all this vegan-zeegan-schmeegan business. It’s time to can some sweet chili jam, son.

Sweet chili jam, son

I got 99 problems but the perfect breakfast condiment ain't one.

That’s right. I know you’ve been wondering what to do with all those peppers and tomatoes that your garden spat out in ungodly heaves during the late, glorious death throes of fall. Also I know you’ve been thinking to yourself, “Oh fiddlesticks, if only I had the perfect condiment to accompany any possible egg dish conceivable to humanity …” And furthermore I KNOW you’ve been thinking, “Boys, I think it’s about time I got my canning on.”

And if you haven’t been thinking any of those things, don’t worry, I was just joking, I certainly wasn’t either … um … yeah …

So anyway, Sweet Chili Jam. I love this stuff so very much, and it truly does go perfectly with anything you can think of to do with eggs. Also, since it’s a jam, it will keep for a long time in your refrigerator in a jar. You don’t even need to go through any complicated official canning process, you can just stick it in any old jar and you’re good to go.  You can find jars of various sizes in the baking section of many grocery stores, or you can recycle one. For instance, I had this random Classico jar, which is weird, because I honestly can’t remember ever having bought any Classico product in my life, but whatevs, that’s not the point. Sealed tightly and refrigerated, the jam should be good for a couple of months. However, I think you will eat it all before then.

This recipe is an adaptation of an Alice Hart recipe. My modifications include roasting and peeling the tomato and bell peppers first; that way you don’t end up with bits of skin in the jam. (Note: You can skip the roasting – see asterisked comment below). Also I added a smidge of cayenne, increased the garlic, adjusted the amount of water and vinegar, and somewhat disregarded the instructions she gave about what peppers to use.

In our house we eat this with plain eggs, omelettes, frittata, Spanish tortilla, tamales, anything Mexican, and whatever seems like it needs a dollop of sweet and spicy.

Sweet Chili Jam

  • 2 – 3 large garlic cloves,  peeled
  • 3 – 5 small, medium or long red chilis (sweet, medium or hot; use more chilis if they’re smaller, less if they’re larger)
  • 1 oz piece fresh ginger, peeled (I use a carrot peeler)
  • 12 – 16 oz ripe tomatoes
  • 2 red, orange or yellow bell peppers (or any combo thereof), deseeded
  • 3/4 c. Demerara sugar (can also use turbinado or azucar morena – available in most baking sections of grocery stores)
  • 1/2 tsp salt
  • 1/4 c. rice vinegar
  • Dash of cayenne (to taste)

Preheat broiler. When broiler is quite hot, place tomatoes and bell peppers on baking sheet and broil, turning occasionally (use tongs) until blackened, about 10 minutes. Remove from heat and cool until they can be handled. Slide skins off and discard.*

Pulse the garlic, chilis and ginger in a food processor until well minced. If you are afraid of the heat from the chilis, try de-seeding a couple or all of them.

Chop the tomatoes roughly and the bell peppers a little more finely.

In a large saucepan over medium heat, combine peppers, ginger, garlic, tomatoes, sugar, cayenne, salt and vinegar. It is at this stage that I usually find it useful to add about 1/8 to 1/4 c. of water and a couple splashes more vinegar in order to control the texture. I leave this to your discretion. Bring to a boil and then reduce heat to simmer, stirring often, until viscous, about 30 – 40 minutes. Taste and adjust salt/sugar/cayenne as necessary.

Cool and pour into jars. Refrigerate. Serve with any of the items I mentioned above or anything else that sounds good to you!

*Note: You can skip the roasting of the tomatoes and bell peppers and it will not affect the flavor of the jam noticeably. The only drawback to that method is that the skins of the tomatoes and peppers toughen and piece off, somewhat disrupting the texture. You may not mind this – for instance, it doesn’t bother J at all. It is just my personal preference to avoid the skins, and roasting the vegetables is an easy way to accomplish that.