Dairy-Free Delicious Corn Pancakes
Start your morning off right with these irresistible Dairy-Free Delicious Corn Pancakes—a delightful twist on classic breakfast fare that's perfect for anyone looking to enjoy fluffy pancakes without dairy. These golden beauties combine yellow cornmeal and whole corn kernels for a satisfyingly rustic texture, while a homemade almond milk and apple cider vinegar blend serves as a clever dairy-free buttermilk substitute to keep them soft and flavorful. Sweetened naturally with maple syrup and cooked to perfection on a lightly greased skillet, these pancakes are easy to prepare in under 30 minutes, making them a quick and wholesome option for busy mornings. Whether topped with fresh fruit, extra maple syrup, or dairy-free yogurt, these pancakes are a crowd-pleasing brunch favorite that's sure to impress. Perfect for gluten-sensitive diets and vegan-friendly with a few simple tweaks!
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Recipe Information
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
- Cooking spray
Instructions
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.
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.
Once the 'buttermilk' is ready, add maple syrup, egg, and vegetable oil to the mixture and whisk until fully combined.
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.
Gently fold the corn kernels into the batter.
Lightly grease a non-stick skillet or griddle with cooking spray and heat over medium heat.
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.
Flip the pancakes and cook for an additional 2-3 minutes, until golden brown and cooked through.
Transfer the cooked pancakes to a warm plate and cover with a clean towel to keep them warm while you prepare the rest.
Serve the pancakes warm with your choice of toppings such as maple syrup, fresh fruit, or dairy-free yogurt.
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 3513 mg | 153% | |
| Total Carbohydrate | 264.5 g | 96% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 34.3 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 725 mg | 56% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 932 mg | 20% | |
*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.
