I like to keep things pretty simple when it comes to breakfast on the lazy days off. I need a prepare the night before situation or a on the table in under a half hour deal. My stomach doesn’t deal well with multiple step situations while it’s grumbling away. Mornings are for breaking the first of the day hunger and I don’t get patient when hungry, especially on the weekends after sleeping in! This is one of the many reasons I adore pancakes, one bowl, dry and wet ingredients, whisk, sizzle and done.
But after my dad made a crazy good vegan version of these, I knew the extra effort was worth being made. I loved these so much the first time he made them that I ate my first serving standing in my parent’s kitchen chatting away with my dad (always thinking “just one more bite!”) and before I knew it, I was ready for round two! This corn variation on the usual pancakes involve oat flour, cornmeal, whole wheat flour and spelt flour. I know I know, that’s a lot of flours, right? If you have them, go for it, but if you don’t no worries, use a combo of whole wheat and all purpose, or alternatively, brown rice and buckwheat flour can be used as well. (Which is what the recipe originally calls for.)
The time spent pulling out the extra flours and whisking up these crispy cakes are definetly worth the extra wait time. A lady needs a savory pancakes sometimes. I love the chocolate chip standby, but salty is just the road to go down sometimes, am I right?
Make sure to save the extras, they reheat wonderfully in the toaster or microwave during the week. Drizzle with honey or agave and you are set! No wait time required.
Cornmeal Griddle Cakes
Ingredients
- 1 eggs worth of Ener-G or 1 egg
- 1 1/2 cups almond milk or other non-dairy milk
- 1/4 cup maple syrup or agave nectar
- 1 cup oat flour (I ground my own in the food processor from rolled oats)
- 2/3 cup cornmeal
- 1/3 cup whole wheat flour
- 1/4 cup buckwheat flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup applesauce
Instructions
- Whisk egg substitute, maple syrup, applesauce, and almond milk in small bowl. Set aside.
- In medium bowl, whisk together flours, salt,baking soda, baking powder, and cornmeal, slowly add wet ingredients, whisking while adding.
- Preheat griddle pan or cast iron skillet over medium heat, lightly spray with non stick cooking spray or grease with non dairy spread. Pour batter by 1/4 cup portions into skillet.
- Cook until bottoms are brown and bubbles form on top, 3 minutes, flip and cook for an additional 2 minutes.
dollyandoatmeal says
i just recently saw a recipe in buon appetite for griddle cakes. i was super curious about them. i’ll have to try 🙂
The Frosted Vegan says
This is modified from that recipe, it’s a keeper for sure!
Dave says
You are so right! Breakfast has to be a straight forward simple meal that will set you up for the rest of the morning. These look delicious so guess what I’m going to have on Saturday morning. Must remember to get some honey during the week.
The Frosted Vegan says
Agreed! Enjoy them : )
Ari @ Ari's Menu says
Mmmmm I love cornmeal pancakes!
The Frosted Vegan says
Me too! It’s a nice change from the usual sweet pancakes!
Lindsay @ VeganYumminess says
Yummies!!! I love your pictures, Abby. And now, its totally almost 2 am, and i’m hungry. 🙂
The Frosted Vegan says
Thank you Lindsay! I have that bad habit too, looking at food when it’s way too late for it! : )
I WIlkerson says
Extra pancakes never go to waste here either! I may have to check out my cornmeal supply!
The Frosted Vegan says
I’m still eating on these, they are still wonderful!
Hema says
These pancakes look awesome and very healthy too, thanks for dropping by..
The Frosted Vegan says
Thanks!
elsbro says
These look yummy, I love the texture of cornmeal in pancakes and baked goods.
I get what you mean about breakfast, but yes, sometimes, a little effort is sooo worth it. 🙂
The Frosted Vegan says
Agreed! As long as it doesn’t take too long : )
Kankana says
You are the second blog I hopped in where buckwheat is used and whose recipe is totally convincing me to give this flour a try 🙂
The Frosted Vegan says
You should! It sounds a little blah at first, but it’s so good!
Cookie and Kate says
Good gracious, these look like stellar pancakes. I ate lunch too early and now I want pancakes for dessert!
The Frosted Vegan says
Thanks Kate! I agree, pancakes are good for anytime, right?!
Stephanie says
Wow…these look incredible. What a great recipe!! Thanks for sharing 🙂
The Frosted Vegan says
Thank you!! They are a favorite!
Fattoush Recipe says
This one is a sure item on my breakfast menu. I really think you need to be talented to eat layered pancakes..Its really hard for me to balance pancakes more than 3 layers.Thanks for sharing this tasty recipe.
Samantha Dorman says
I made these this morning and they were a huge hit! Top of my list in terms of pancake recipes. Love the cornmeal!
Susan says
Can cream of wheat substitute cornmeal?
★★★★★
Heart of a Baker says
Sorry, I haven’t tried it with that substitution!