For a unique spring brunch, make these savory basil cornmeal pancakes with wild blueberry preserves. They’re gluten-free and perfect for Mother’s Day.
If you’re coming up with ideas for a delicious and unique Mother’s Day breakfast in bed, try these Savory Basil Cornmeal Cakes with Wild Blueberry Preserves! The sweet and savory flavors blend beautifully in these gluten-free and vegan cornmeal pancakes, they are perfect for breakfast or brunch!
Making something by hand for Mother’s Day is such a beautiful way to celebrate the special moms in your life! Whether you’re celebrating Mother’s Day with your own mother, your children, or a good friend, a homemade breakfast in bed with these Savory Basil Cornmeal Cakes will make a great start to Mother’s Day.
There’s no need for maple syrup on these pancakes: I used wild blueberry preserves to top these pancakes and the flavors blend perfectly! Fresh basil has an almost fruity essence to it, so it pairs perfectly with the bold taste of wild blueberries and the light lemon zest in the cakes. It’s the perfect flavor blend!
Good preserves are the perfect addition to your Mother’s Day recipes! Look for wild blueberry preserves and jellies made with natural ingredients that are non-GMO project verified, free of high fructose corn syrup and artificial colors or flavors. The wild blueberry preserves pair perfectly with the basil and lemon zest in the cornmeal cakes. The combination is delicious!
Every ingredient in a good preserve can be found in your grandmother’s pantry — simple, natural, with a homemade taste, gluten-free, nut free, and kosher!
Basil Cornmeal Pancakes with Wild Blueberry Preserves
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Vegetarian
Description
Savory cornmeal pancakes with a fresh basil twist, perfect for a spring brunch.
Topped with wild blueberry preserves for a sweet and savory treat.
Ingredients
- 1/2 cups (118 ml) yellow cornmeal
- 1/2 cups (118 ml) fine sorghum flour
- 2 tbsp ground flaxseed
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cups (237 ml) rice milk
- 2 tbsp olive oil
- Zest of 1 lemon
- 1 tbsp chopped fresh basil
- Wild Blueberry Preserves
Instructions
- Preheat a skillet or electric griddle over medium heat.
- Whisk together cornmeal, sorghum flour, flaxseed, baking powder, and salt.
- Whisk in rice milk, olive oil, lemon zest, and chopped basil until a batter forms.
- Scoop 1/8 to 1/4 cup batter onto the preheated pan, spreading slightly. Cook until golden on each side.
- Serve hot or warm.
Notes
- For a smoother batter, let the batter rest for 10-15 minutes after mixing.
- Substitute other fresh herbs like chives or parsley for the basil if desired.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days; reheat gently in a pan or toaster.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 35
- Fiber: 3
- Protein: 5
Frequently Asked Questions
Can I substitute fresh basil with dried basil in the pancakes?
Yes, you can use dried basil, but start with a smaller amount since dried herbs are more concentrated in flavor. Adjust to taste.
What can I use instead of wild blueberry preserves?
You can use any high-quality wild blueberry preserves or homemade blueberry compote as an alternative, but the flavor may vary slightly.
Is there a specific type of cornmeal I should use for these pancakes?
Use a fine or medium-ground cornmeal for the best texture; coarse cornmeal may result in a gritty pancake.
