Vegan Cornmeal Pancakes

Vegan Cornmeal Pancakes

submitted by: Krista N. Larsen

Serves 4-6

  • 1 1/2 cups vanilla soy milk (you can substitute with Vanilla or Original almond milk)
  • 1/2 t. lemon juice
  • 1 t. olive oil
  • 1 1/3 cup all-purpose flour
  • 1/2 cup coarse cornmeal
  • 1 1/2 T. sugar
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 1/4 t. salt

1. In a small mixing bowl, whisk together the soy milk, lemon juice and olive oil, set aside. In another mixing bowl, sift together the remaining ingredients. Add the wet ingredients to the dry, mixing until just combined (DO NOT OVERMIX!).
2. Heat a lightly-oiled skillet or non-stick skillet over medium heat. Add the batter to the pan 1/4 cup at a time, cooking until the edges and surface are bubbly and the underside is golden brown. Using a spatula, flip the pancake and cook for about 1 minute more until both sides are golden brown. Repeat with remaining batter and serve hot with syrup, sugar, or fruit. These are also good dipped in soy yogurt or covered with jam.

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