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Closeup shot of fluffy, substantial but light, sweet vegan cornmeal pancakes with chunk taken out and turned on fork to show texture.

Easy Fluffy Vegan Cornmeal Pancake Recipe

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5 from 2 reviews

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x

Description

Easy recipe for fluffy, substantial but light, sweet vegan cornmeal pancakes. Easy substitute to also make gluten-free.

Ingredients

Units Scale
  • 1 cup finely ground cornmeal (*See Note 1)
  • 3/4 cup all-purpose flour (*see Note 2)
  • 1 1/2 tbsp baking powder
  • 1/2 tsp salt
  • 1 banana, mashed
  • 1 cup non-dairy milk of your choice, room temperature
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted (or other oil)

Instructions

Cue Up The Episode!

  1. Make sure you listen to Deborah's episode, Nurturing Joy, while you make her delicious Vegan Cornmeal Pancakes.

Make The Recipe

  1. In a medium mixing bowl, mix together the cornmeal, flour, baking powder, and salt.
  2. In a separate bowl, combine the mashed banana, milk, maple syrup, and coconut oil.
  3. Combine the wet and dry ingredients, stirring until just combined. Let sit at least 15 minutes - the batter will puff up a bit.
  4. Meanwhile, thoroughly preheat a nonstick pan, skillet, or griddle over medium heat (an important step in avoiding the infamous first mess-up pancake).
  5. Coat the pan with spray or coconut oil, and spoon the batter onto the pan in rounds, about 1/4 cup each.
  6. Allow to cook until you see bubbles all over the pancakes and the bottoms are golden brown, about 2 minutes.
  7. Flip and cook for another minute or 2, until cooked through and both sides are nice and golden.
  8. Serve warm, with your favorite butter (vegan or otherwise) and maple syrup.

Notes

  1. Note 1: Masa Harina and Cornmeal are processed differently and are not the same thing, but you can use either in this recipe as long as they are finely ground.
    1. If you use yellow cornmeal instead of white cornmeal make sure that it is finely ground. The flavor will be slightly different but the texture will be the same.
  2. Note 2: Replace the AP flour with EITHER
    1. Gluten-free oat flour (See this post from Rachel Mansfield: Oat Flour 101) 
    2. Or use an All Purpose Gluten Free All Purpose Flour Blend + 1/8 teaspoon Xanthum Gum if that's not in your blend)
  3. Make sure you listen to Deborah's episode, Nurturing Joy, while you make her delicious Vegan Cornmeal Pancakes.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Cuisine: Southern Cooking

Nutrition

  • Calories: 461
  • Sugar: 18
  • Sodium: 801
  • Fat: 17
  • Saturated Fat: 12
  • Carbohydrates: 71
  • Fiber: 5
  • Protein: 8

There's a story behind this recipe!

Tune in to The Storied Recipe Podcast on Apple Podcasts or Spotify to hear more!

Find it online: https://thestoriedrecipe.com/easy-fluffy-vegan-cornmeal-pancakes/