Vegan Delicious Corn Pancakes

Fluffy, golden, and bursting with sweet and savory flavors, these Vegan Delicious Corn Pancakes are the perfect plant-based breakfast or brunch treat! Made with wholesome cornmeal and studded with juicy, canned corn kernels, these pancakes offer a delightful texture and a naturally sweet nuttiness. The batter comes together effortlessly with a homemade vegan "buttermilk" created from almond milk and apple cider vinegar, delivering that extra light and fluffy finish. Hints of maple syrup and vanilla add a gentle sweetness, while optional green onions introduce a savory twist. Ready in just 25 minutes, these dairy-free, egg-free pancakes are versatile enough to pair with your favorite vegan toppings, from drizzles of maple syrup to fresh herbs. Whether you’re craving something unique or looking for a crowd-pleaser, these corn pancakes are a delicious and nutritious choice!

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup Cornmeal
• 0.5 cup All-purpose flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoon Salt
• 1.25 cups Unsweetened almond milk
• 1 tablespoon Apple cider vinegar
• 2 tablespoons Maple syrup
• 1 teaspoon Vanilla extract
• 0.5 cup Canned corn kernels
• 2 tablespoons Vegetable oil
• 2 tablespoons Chopped green onions (optional)

Directions

Step 1

In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Mix them together until well incorporated.

Step 2

In a separate bowl, whisk together the almond milk and apple cider vinegar. Let the mixture sit for a minute to thicken slightly, creating a vegan 'buttermilk'.

Step 3

Add the maple syrup and vanilla extract to the 'buttermilk' mixture, and stir well.

Step 4

Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not over-mix; a few lumps are okay.

Step 5

Fold in the corn kernels and, if using, the chopped green onions to add a burst of flavor.

Step 6

Heat a non-stick skillet or griddle over medium heat. Add a bit of vegetable oil to the pan.

Step 7

Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Ensure enough space between pancakes for even cooking.

Step 8

Cook each pancake for about 3-4 minutes until bubbles form on the surface and the edges look cooked. Flip them carefully with a spatula.

Step 9

Cook for an additional 2-3 minutes on the other side until golden brown and cooked through.

Step 10

Serve the pancakes warm, topped with additional maple syrup or your favorite vegan toppings. Enjoy your delightful vegan corn pancakes!

Nutrition Facts

Serving size	(782.8g)

Amount per serving	% Daily Value*
Calories	1453.6

Total Fat 39.6g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 17.6g
Cholesterol 0mg	0%
Sodium 2470.6mg	0%
Total Carbohydrate 260.0g	0%
Dietary Fiber 19.2g	0%
Total Sugars 33.1g
Protein 25.5g	0%

Vitamin D 109.8IU	0%
Calcium 552.3mg	0%
Iron 9.8mg	0%
Potassium 684.2mg	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: 23.8%

Protein: 6.8%

Carbs: 69.4%