Blueberry Corn Cakes

Blueberry Corncakes

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Corn is one of the most prevalent ingredients in the Blue Zones region of Nicoya, where they often make their own tortillas from maize nixtamal daily.

While cornbread has to be eaten right out of the oven or it dries out, these corn cakes stay moist and delectable for ages. Serve these with a fruit sauce for the perfect morning delight. —Kim Campbell, PlantPure Kitchen

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes


1 cup finely ground cornmeal

½ cup spelt flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon ground cinnamon

Pinch of sea salt

1 ½ cups unsweetened plant-based milk

1 tablespoon pure maple syrup

1 teaspoon pure vanilla extract

1 cup fresh or frozen blueberries

Fruit sauce, for serving (optional)


  1. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, cinnamon, and salt.
  2. Add the milk, maple syrup, and vanilla and stir just until combined. Fold in the blueberries and let the batter sit for 5 minutes.
  3. Heat a nonstick griddle or skillet over medium heat. Pour about ¼ cup of batter per pancake onto the hot griddle and cook until the pancakes are bubbly on top and the edges are slightly dry, about 2 to 3 minutes. Turn and cook until the pancakes are browned on the other side, another 2 to 3 minutes or so. Repeat with the remaining batter. Serve with optional fruit sauce.

Tip: Small frozen blueberries work best for this recipe.