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.
- 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
- 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.