Dairy-Free Delicious Corn Pancakes

Transform your breakfast table with these irresistibly fluffy Dairy-Free Delicious Corn Pancakes, a wholesome twist on classic comfort food. Crafted with a blend of yellow cornmeal and all-purpose flour, these pancakes boast a delightful texture and a hint of natural sweetness from maple syrup. Infused with a homemade dairy-free buttermilk substitute, made from almond milk and apple cider vinegar, they’re perfect for those seeking a lactose-free option without compromising on flavor. Fresh or frozen corn kernels add bursts of juicy sweetness to every bite, making these golden pancakes as hearty as they are satisfying. Quick to whip up in just 25 minutes, this recipe is a family-friendly favorite that pairs beautifully with maple syrup, fresh fruit, or creamy dairy-free yogurt. Whether you're hosting a weekend brunch or craving a midweek morning treat, these corn pancakes will keep everyone at the table coming back for more!

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup Yellow cornmeal
• 1 cup All-purpose flour
• 1 tablespoon Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1.5 cups Almond milk (unsweetened)
• 1 tablespoon Apple cider vinegar
• 2 tablespoons Maple syrup
• 1 Large egg
• 0.5 cup Corn kernels (fresh or frozen)
• 2 tablespoons Vegetable oil
• 0 Cooking spray

Directions

Step 1

In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt. Whisk together to ensure they are well-mixed.

Step 2

In a separate bowl, combine the almond milk and apple cider vinegar and let it sit for about 5 minutes to create a dairy-free buttermilk substitute.

Step 3

Once the 'buttermilk' is ready, add maple syrup, egg, and vegetable oil to the mixture and whisk until fully combined.

Step 4

Pour the wet ingredients into the bowl of dry ingredients, mixing until just combined. Be careful not to over-mix; the batter should be slightly lumpy.

Step 5

Gently fold the corn kernels into the batter.

Step 6

Lightly grease a non-stick skillet or griddle with cooking spray and heat over medium heat.

Step 7

Scoop 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look slightly set, about 2-3 minutes.

Step 8

Flip the pancakes and cook for an additional 2-3 minutes, until golden brown and cooked through.

Step 9

Transfer the cooked pancakes to a warm plate and cover with a clean towel to keep them warm while you prepare the rest.

Step 10

Serve the pancakes warm with your choice of toppings such as maple syrup, fresh fruit, or dairy-free yogurt.

Nutrition Facts

Serving size	(872.2g)

Amount per serving	% Daily Value*
Calories	1537.9

Total Fat 43.0g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 16.8g
Cholesterol 186mg	0%
Sodium 3512.9mg	0%
Total Carbohydrate 264.5g	0%
Dietary Fiber 18.4g	0%
Total Sugars 34.3g
Protein 34.2g	0%

Vitamin D 191.0IU	0%
Calcium 725.4mg	0%
Iron 12.1mg	0%
Potassium 931.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.5%

Protein: 8.6%

Carbs: 66.9%