Vegan Delicious Corn Pancakes
Discover the ultimate breakfast or brunch delight with these Vegan Delicious Corn Pancakes! Made with wholesome cornmeal, creamy almond milk, and a touch of maple syrup, these golden pancakes are soft, fluffy, and bursting with natural sweetness. The addition of canned corn kernels adds an irresistible texture, while optional green onions provide a savory twist, perfect for those craving something unique. Quick and easy to prepare in just 25 minutes, this recipe is both dairy-free and egg-free, making it a crowd-pleaser for vegan and non-vegan diners alike. Serve them warm with a drizzle of maple syrup or your favorite plant-based toppings for a hearty, flavorful meal that's sure to impress! Perfect for search queries like “vegan corn pancake recipes” and “easy vegan breakfast ideas,” these pancakes are a must-try!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
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)
Instructions
In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Mix them together until well incorporated.
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'.
Add the maple syrup and vanilla extract to the 'buttermilk' mixture, and stir well.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not over-mix; a few lumps are okay.
Fold in the corn kernels and, if using, the chopped green onions to add a burst of flavor.
Heat a non-stick skillet or griddle over medium heat. Add a bit of vegetable oil to the pan.
Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Ensure enough space between pancakes for even cooking.
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.
Cook for an additional 2-3 minutes on the other side until golden brown and cooked through.
Serve the pancakes warm, topped with additional maple syrup or your favorite vegan toppings. Enjoy your delightful vegan corn pancakes!
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 574 mg | 25% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 8.6 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 149 mg | 11% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 156 mg | 3% | |
*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.
