Cornmeal Pancakes Eggless
Fluffy, golden, and entirely egg-free, these Cornmeal Pancakes are a vegan-friendly twist on a breakfast classic, perfect for a hearty and wholesome start to your day. Highlighting the warm, slightly nutty flavor of cornmeal, this recipe balances it beautifully with the subtle sweetness of almond milk and a touch of vanilla. The secret to their perfect texture lies in the simple buttermilk substitute made with apple cider vinegar, which creates a tender yet sturdy pancake. Quick to prepare in just 30 minutes, these pancakes are a versatile canvas for your favorite toppings, whether it’s a drizzle of maple syrup, a dollop of fruit compote, or even a savory avocado spread. With an easy recipe and pantry staples, these eggless cornmeal pancakes are your go-to for a satisfying vegan breakfast or brunch!
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Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Granulated sugar
- 1.5 cups Unsweetened almond milk (or any non-dairy milk)
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 2 tablespoons Vegetable oil (for cooking)
Directions
Step 1
In a medium-sized mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar. Mix well to ensure all the dry ingredients are evenly distributed.
Step 2
In a separate bowl or measuring cup, mix the almond milk and apple cider vinegar. Let this sit for 5 minutes to create a buttermilk substitute.
Step 3
After the almond milk mixture has rested, stir in the vanilla extract.
Step 4
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; a few lumps are fine. The batter should be pourable—if it's too thick, add a tablespoon of almond milk at a time until the desired consistency is reached.
Step 5
Heat a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of vegetable oil.
Step 6
Once the skillet is hot, pour 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter slightly into a circle if needed.
Step 7
Cook the pancake for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake using a spatula and cook for an additional 1-2 minutes, or until golden brown on both sides.
Step 8
Transfer the cooked pancakes to a plate and cover them with a clean towel to keep warm. Repeat the process with the remaining batter, adding more oil to the skillet as needed.
Step 9
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, vegan butter, or even a savory topping like avocado.
Nutrition Facts
| Serving size | (763.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1582.0 |
| Total Fat 39.9g | 0% |
| Saturated Fat 5.0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2350.0mg | 0% |
| Total Carbohydrate 281.8g | 0% |
| Dietary Fiber 17.9g | 0% |
| Total Sugars 27.0g | |
| Protein 28.1g | 0% |
| Vitamin D 150.0IU | 0% |
| Calcium 697.0mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 672.5mg | 0% |
Source of Calories