Simple Polenta Pancakes with Blueberries, Almond Butter & Cinnamon Maple Syrup

Simple Polenta Pancakes with Blueberries, Almond Butter & Cinnamon Maple Syrup | Living Healthy in SeattleSimple Polenta Pancakes with Blueberries, Almond Butter & Cinnamon Maple Syrup | Living Healthy in SeattleSimple Polenta Pancakes with Blueberries, Almond Butter & Cinnamon Maple Syrup | Living Healthy in Seattle

Who’s a fan of quick and easy?!

Me me meee!!

And probably you too, because everyone’s so darn busy these days.

Sigh.

As much as I’d like to spend 3+ hours cooking up a storm, that craziness only happens every once in a while.

Because life, you know?

(And dirty dishes–I’m quite talented in the area of epic kitchen messes, yikes.)

I’m a huge fan of fluffy homemade pancakes, which really don’t take that much time to whip up, but polenta pancakes are much easier and also drool-worthy.

Sweet over savor breakfasts forever and ever, by the way.

These pancakes are only 6 ingredients (including the tasty toppings!), plus they take about 7 minutes max to make, so clearly I’m not joking about the whole quick and easy deal.

Andddd they’re healthy, obviously.

There’s protein and fresh fruit involved, not to mention these guys are vegan and gluten-free.

Whoopie for everyone!

Well, almost everyone.

Can’t please em all.

Anyway.

All you have to do is fry up slices of tender polenta in a bit of tropical coconut oil, then top those suckers with creamy almond butter, juicy plump blueberries, and cinnamony pure maple syrup!

Breakfast for dinner is happening tonight.

P.S. Make sure to buy a tube of polenta that isn’t flavored… garlic pancakes with maple syrup = no thank you.

P.P.S. You can certainly whip up your own polenta if you do have the time, patience, and the know-how.

P.P.P.S. I saw these beautiful Sweet Buttered Polenta Pancakes with Fresh Summer Berries over on Half Baked Harvest and had to make my own version. Because they look amazing, obviously.

Simple Polenta Pancakes with Blueberries, Almond Butter & Cinnamon Maple Syrup

Serves 1

  • 1 teaspoon unrefined coconut oil (use refined if you don't want a coconut flavor)
  • 5 1/2-inch slices tubed polenta (no flavors added)
  • 1 heaping tablespoon creamy almond butter (drippy)
  • 1/2 cup fresh blueberries
  • 1 tablespoon pure maple syrup; warmed
  • 1/4 teaspoon ground cinnamon
  1. Heat the oil in a medium nonstick pan over medium heat.
  2. Fry the polenta 2 minutes per side, or until hot and starting to get crispy.
  3. Meanwhile, mix the maple syrup and cinnamon together.
  4. Put the polenta on a warm plate, then top with almond butter, blueberries, and cinnamon syrup.

 

 

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