Easy Fluffy Vegan Cornmeal Pancake Recipe
Easy recipe for fluffy, substantial but light, sweet vegan cornmeal pancakes. Easy substitute to also make gluten-free.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: Southern Cooking
Ingredients
- 1 cup finely ground Cornmeal (*See note)
- 3/4 cup All purpose flour (*see note for gluten free)
- 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
- In a medium mixing bowl, mix together the cornmeal, flour, baking powder, and salt.
- In a separate bowl, combine the mashed banana, milk, maple syrup, and coconut oil.
- Combine the wet and dry ingredients, stirring until just combined. Let sit at least 15 minutes - the batter will puff up a bit.
- Meanwhile, thoroughly preheat a nonstick pan, skillet, or griddle over medium heat (an important step in avoiding the infamous first mess-up pancake). Great the pan with spray or coconut oil, and spoon the batter onto the pan in rounds, about 1/4 cup each. Allow to cook until you see bubbles all over the pancakes and the bottoms are golden brown, about 2 minutes. Flip and cook for another minute or 2, until cooked through and both sides are nice and golden. Serve warm, with your favorite butter (vegan or otherwise) and maple syrup.
Notes
Make sure you listen to Deborah's episode, Nurturing Joy, while you make her delicious Vegan Cornmeal Pancakes.
Nutrition
- Calories: 461
- Sugar: 18
- Sodium: 801
- Fat: 17
- Saturated Fat: 12
- Carbohydrates: 71
- Fiber: 5
- Protein: 8