EASY CORNMEAL PANCAKES
Who wakes up craving cornmeal?!! Well, after having the vegan sausages and cornbread with hot sauce as a snack last night, my daughter wanted to try making cornmeal pancakes. What a great idea! They are wonderful and over-the-top delicious with vegan sausages. If you are still using highly processed white flours, try experimenting with healthier, less processed flours.
The recipe is by Claudia at “The Breakfast Drama Queen” blog: Easy Vegan Cornmeal Pancakes
Look at the end of this post for some information about whole grains and for my PowerPoint slide describing cornmeal.
EASY CORNMEAL PANCAKES
Ingredients
1 Tablespoon flaxseed meal/ground flaxseed
2 Tablespoons water
1/4 cup applesauce
3/4 cup almond milk
1/4 cup yellow cornmeal
1/4 teaspoon salt
1/2 cup spelt flour
2 teaspoons baking powder
Maple syrup, optional
Instructions
In a large bowl, whisk together the flaxseed meal and water. Let sit for 5 minutes. (This makes a “flax egg.”)
To the flax egg add the applesauce, almond milk, cornmeal and salt. Mix well.
Sift in the spelt flour and baking powder. Mix until just combined.
Let the batter sit for 10 minutes.
Preheat a non-stick skillet over medium-low heat. (I used a non-stick griddle set at 350 F degrees and did not need to spray with oil.)
Add 1/4 cup of batter for each pancake. Shake or swirl the pan a little to spread the batter if necessary. (I didn’t need to do this.)
Cook the pancakes for 3 - 4 minutes on one side (mine did not bubble in the middle like regular pancakes do so peek underneath to determine when ready to flip). Flip, and cook for 2 minutes on the other. Adjust the stove heat as needed to prevent burning. (I made 7 pancakes.)
Serve with maple syrup if desired.
