Vegan Cornmeal Pancakes Recipes

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CORNMEAL PANCAKES



Cornmeal Pancakes image

I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we make them with freshly ground cornmeal bought at local festivals. -Betty Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 9

1-1/3 cups all-purpose flour
2/3 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 large eggs
1-1/3 cups 2% milk
1/4 cup canola oil
Pancake syrup

Steps:

  • Combine the first five ingredients. In another bowl, whisk eggs, milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown. Serve with syrup.

Nutrition Facts : Calories 321 calories, Fat 13g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 709mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.

VEGAN CORNMEAL PANCAKES



Vegan Cornmeal Pancakes image

This recipe makes for delicious pancakes that have more of a cornbread-like texture. They are easy and quick to whip up and taste good both sweet and savoury. Feel free to try add ins of your choice. The original comes from a German magazine called "Schrot und Korn", but Ive tweaked it quite a bit.

Provided by Lalaloula

Categories     Breakfast

Time 25m

Yield 8 pancakes

Number Of Ingredients 7

100 g polenta (coarse cornmeal)
50 g cornflour (aka cornstarch, the fine milled kind)
200 g spelt flour (or use wheat flour)
1 pinch salt
2 tablespoons unrefined sugar
400 ml sparkling water
1 teaspoon vanilla extract

Steps:

  • Heat a non-stick frying pan or griddle over high heat.
  • In a big bowl combine polenta, cornflour, spelt flour, sugar and salt.
  • Add the sparkling water and vanilla extract and stir into a smooth, runny dough. If its too thick, add a bit more water. If its too thin, just stir in a bit more flour.
  • Reduce the heat to medium and ladle about 1/4 cup batter per pancake into the skillet. Once bubbles rise to the surface of the pancake, flip it and cook on the other side until golden brown.
  • Continue doing this until all dough has been used.
  • Serve with condiments of choice. We especially enjoyed these with cheese and jam.

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