Cornmeal Pancakes (vegan)
These versatile whole grain and plant-based pancakes are made with a blend of cornmeal and flour and baked on a griddle creating sweet golden perfection.
Equipment
- electric griddle or stove
Ingredients
- 1¼ -1½ cups plant milk*
- ½ cup apple sauce
- 2 Tbsp lemon juice or apple cider vinegar
- 2 Tbsp maple syrup, agave, or sugar
- 1 cup corn meal (like Quaker's yellow cornmeal)
- 1 cup white whole wheat flour**
- 2 Tbsp baking powder
- ½ tsp salt optional
- Spray oil or vegan butter for griddle optional
Instructions
- Preheat an electric griddle to 350° F or a non-stick griddle or skillet on medium heat.
- In a large bowl, combine 1¼ cup milk, apple sauce, lemon juice, and maple syrup. Set aside.
- In a separate bowl, whisk together the dry ingredients.
- Pour the wet ingredients into the flour mixture. Stir just until combined; allow the batter to rest for 5 minutes. If the batter is too thick, add in a splash (or two) more milk.
- Using a ¼ or ⅓ cup measuring cup, scoop batter and pour onto the hot griddle.
- Allow to cook until the edges are dry and bubbles form on the center, about 3-4 minutes.
- Flip over and wait another 3-4 minutes, until golden brown. Remove from the griddle and stack on a plate lined with paper towels.
- Serve with pure maple syrup or your favorite toppings.
- Store any unused batter in a covered bowl or lidded jar in the refrigerator for up to 2 days. Allow the batter to come to room temperature before cooking on a preheated griddle.
Notes
* You may substitute any non-dairy milk for the almond milk. If you aren’t using white whole wheat flour, start with 1¼ cup of milk. (see **note below).
** I use while whole wheat flour because it works well in baked goods. You can substitute it for all-purpose, whole wheat, or a gluten-free baking blend. Each produces slightly different results, but all are delicious. For instance, an all-purpose flour will produce a super light and fluffy pancake. You may need to use a little more or less milk, depending on the flour’s absorption. I recommend starting with 1¼ cup, allow the batter to rest 5 minutes, and then add a little more milk if the batter is too thick.