Multigrain Pancakes with Fresh Blueberries


1 1/2 cups whole wheat pastry flour
1/4 cup cornmeal or other whole-grain flour
1/4 cup rolled oats
1 tbsp. baking powder
1/2 tsp. Seasonello sea salt
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 3/4 cups unsweetened, unflavoured plant milk
1/2 cup unsweetened applesauce
2 tbsps. Aged Maple Balsamic Vinegar, plus more for serving
1 cup fresh blueberries


  1. Preheat oven to 220F
  2. In a large bowl, whisk together the flour, cornmeal, oats, baking powder, salt, cinnamon, and nutmeg until well combined.
  3. Make a well in the centre of the flour mixture and add the plant milk, applesauce, and Aged Maple Balsamic Vinegar.
  4. Gently fold the ingredients together until incorporated. Do not overmix; the batter will become lumpy.
  5. Add 1/2 cup fresh blueberries to mixture; mixing gently.
  6. Heat a griddle or large non-stick pan over medium heat.
  7. Spoon 1/3 cup batter for each pancake onto the pan until no more will fit. Cook 3 to 4 mins. or until the edges look dry and the bottoms are crisp and lightly browned.
  8. Using a spatula, turn the pancakes over and cook for approximately 2-3 mins. more.
  9. Transfer the pancakes to a heatproof platter and place in the oven to keep warm.
  10. Repeat with the remaining batter.
  11. Serve the pancakes with the additional blueberries and Aged Maple Balsamic Vinegar.