We love pancakes over here. They are our favorite Saturday breakfast for sure.I was so relieved when I figured out that you can have delicious pancakes and waffles without eggs! I was a little nervous when we removed eggs from our diet that our yummy breakfast days were over. Thankfully, that was not the case.
We often make chocolate chip pancakes, and banana pancakes, and of course good old classic vegan pancakes, but recently I have come to love these cornmeal pancakes. They are a nice change from traditional pancakes.
I’m a big fan of cornbread (we all are, actually – when I make chili, look out! The cornbread disappears quickly!) and I thought it might be nice to try cornmeal pancakes for a change. They are so good – the perfect combination of pancakes and cornbread. When these vegan cornmeal pancakes are topped with maple syrup and fresh berries, it’s really a hearty and comforting breakfast.
What kind of cornmeal works well for cornmeal pancakes?
A finely ground yellow cornmeal works well in this recipe. You could also use white cornmeal, but the color of the pancakes will be lighter.
Is cornmeal gluten free?
Yes, cornmeal should be gluten free. Make sure you buy cornmeal that says it is certified gluten free, because otherwise it could be contaminated with wheat or gluten if it is processed in a facility with other grains. You can read more about gluten free cornmeal here.
Is white spelt flour gluten free?
No, spelt is a grain that contains gluten. It is related to wheat. You could try substituting my gluten free flour blend in place of the spelt flour.
What are johnny cakes?
Johnny cakes are pancakes made with cornmeal. I just call them cornmeal pancakes, but johnny cakes is another name for this recipe.
I don’t want to use canola oil. What other oil will work for pancakes?
Try these with any neutral tasting oil! I recommend refined coconut oil or melted vegan buttery spread.
Tips for making the best cornmeal pancakes:
- use finely ground cornmeal – gritty pancakes are not great!
- use lots of vegan buttery spread for frying
- make sure the pan is hot before adding batter to the pan
- wait 2-3 minutes before flipping the pancakes
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Cornmeal Pancakes with Fresh Berries.
This is a delicious weekend breakfast recipe. These cornmeal pancakes are delicious topped with berries and maple syrup!
- 3 Tablespoons organic canola oil or coconut oil, or melted vegan buttery spread
- 1 cup finely ground yellow corn meal
- ½ cup white spelt flour all purpose is fine as well
- 1 1/2 Tablespoons baking powder
- 3 Tablespoons unsweetened applesauce
- 3 1/2 Tablespoons organic cane sugar
- 3/4 teaspoon salt
- 1 1/4 cup non-dairy milk of your choice
- vegan buttery spread for frying
- 1 cup fresh blueberries
- 1 cup fresh raspberries
Place the dry ingredients in a bowl and whisk together.
Add the oil, non dairy milk and applesauce and stir to combine. Let the batter sit for five minutes so that it puffs up from the baking powder.
Place some vegan buttery spread in a frying pan and heat on medium heat. Once the butter is sizzling, spoon some batter into the pan.
Cook the pancakes for about 2-3 minutes on each side. It's time to flip them when the edges look done and there are some bubbles in the middle. Repeat until all the batter is gone.
Serve with maple syrup and fresh berries on top.
Serving size is two small pancakes.
You can store leftovers in the refrigerator for up to 5 days.
This post was originally published in July 2015. It has been updated.