Cornmeal Pancakes
These delicious cornmeal pancakes are a fun twist on a classic breakfast favorite! Combining cornmeal with flour, flax eggs, and your choice of plant-based milk, these pancakes are not only easy to make but also packed with flavor and nutrition.
Servings 10 pancakes
Calories 218kcal
Ingredients
- 1 cup cornmeal
- 2 cups all-purpose flour
- 1 ½ tablespoon baking powder
- 1 teaspoon salt
- 1 ½ cups soy milk or other plant-based milk
- ¼ cup granulated sugar
- 2 flax eggs 2 tablespoons flax + ½ cup water
- 2 tablespoons melted coconut oil or olive oil
- 1 ½ teaspoon vanilla extract
- Cooking spray or oil for cooking
- Toppings: bananas maple syrup, fresh fruit, whipped cream, nuts, peanut butter
Instructions
- Place cornmeal, flour, baking powder, and salt into a large mixing bowl. Whisk together.1 cup cornmeal, 2 cups all-purpose flour, 1 ½ tablespoon baking powder, 1 teaspoon salt
- Combine milk, vanilla, sugar, flax eggs and oil in a bowl. Add the dry ingredients to wet ingredients, mix together. Let the pancake batter sit for 10 minutes.1 ½ cups soy milk, ¼ cup granulated sugar, 2 flax eggs, 2 tablespoons melted coconut oil , 1 ½ teaspoon vanilla extract
- Heat a medium pan over medium-low heat. Lightly coat the pan with baking spray or oil. Pour ⅓ cup of batter into pan. Cook until bubbles pop and edges are beginning to dry out. These pancakes will take longer to cook than regular pancakes. Flip over and cook until both sides are golden brown.Cooking spray or oil
- Serve with your favorite toppingsToppings: bananas
Notes
- Batter Consistency: You want a thick batter when making vegan pancakes. This helps them cook up lighter and fluffier.
- Skillet Temperature: To ensure your pancakes cook evenly, be mindful of the temperature of your pan or skillet. You want it hot before you start cooking. To test, sprinkle a few drops of water onto the surface - if they dance, you’re ready to go!
- Rest Your Batter: It’s important to rest your batter prior to cooking to allow the cornmeal to absorb the liquid, which will yield thicker and fluffier pancakes.
- Keep an Eye on Time: Depending on the heat of your cook surface, pancakes usually take 2-3 minutes to cook per side. Watch for signs they are ready to flip: bubbles forming on the surface and golden edges.
- Perfect Pancake Portions: To ensure similar shape and size, use the same utensil for pouring the batter onto the cooking surface, like a measuring cup, soup ladle, or even an ice cream scooper (yes, it works well!).
Nutrition
Calories: 218kcal | Carbohydrates: 38g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 249mg | Potassium: 316mg | Fiber: 3g | Sugar: 6g | Vitamin A: 75IU | Vitamin C: 0.01mg | Calcium: 132mg | Iron: 2mg
