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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Recipe Information
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)
Instructions
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.
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.
After the almond milk mixture has rested, stir in the vanilla extract.
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.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of vegetable oil.
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.
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.
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.
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
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2350 mg | 102% | |
| Total Carbohydrate | 281.8 g | 102% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 27.0 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 697 mg | 54% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 672 mg | 14% | |
*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.
