Cornmeal Pancakes

Photo by Tyler Gorman

Hey vegans! Did you know that cornmeal pancakes are the easiest thing to vegan-ize on the planet? Without compromising any taste or texture?? The cornmeal, mixed with hot water, creates its own binding mechanism- like polenta! Also, the texture of the pancakes with the cornmeal is such a nice surprise. Nutty, toothsome, and easy to make sweet or savory!

Photo by Tyler Gorman

Definitely try it for yourself. We did this morning, and it was pretty darn delectable. I was inspired by this recipe, but I tweaked it a bit (not because I felt it needed it, but to work with the ingredients I had on hand). The original recipe is actually gluten free as well!

Photo by Tyler Gorman

My recipe looked like this:

Dry ingredients
3/4 c cornmeal (light to medium grind)
3/4 c all purpose flour
1/2 tsp salt
1 tsp baking powder

1 1/2 c boiling water 

Wet ingredients
1/2 c coconut milk
2 T melted Earth Balance
1 tsp vanilla

fresh grated cinnamon
1/4 c yogurt

Mix dry ingredients in a bowl. Mix wet ingredients in another bowl. Pour boiling water into dry ingredients and let sit for 30-60 seconds. Add wet ingredients to the "dry" ingredients (even though they are currently sitting under boiling water) and stir until just combined. Cook your pancakes in a slightly greased, heavy-bottomed sautee pan over medium heat. I measured mine out with a quarter cup so that they would be consistently sized. Let cook about 2-3 minutes on each side.

*Note: These pancakes take a liiiiiittle longer to cook all the way through then flour-based pancakes, so don't turn the heat up higher than medium (even though it's tempting)! The outside will brown before the middle cooks.

Photo by Tyler Gorman

I added some freshly grated cinnamon to yogurt and garnished my pancakes with that. Oh. And don't forget the maple syrup!