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vegan cornmeal pancakes on a white plate

Cornmeal Pancakes with Fresh Berries.

Kelly Roenicke
This is a delicious weekend breakfast recipe. These cornmeal pancakes are delicious topped with berries and maple syrup!
5 from 2 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Dairy Free, vegan.
Servings 4
Calories 423 kcal

Ingredients
 
 

Instructions
 

  • 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.

Notes

Serving size is two small pancakes.
You can store leftovers in the refrigerator for up to 5 days.

Nutrition

Calories: 423kcalCarbohydrates: 65gProtein: 8gFat: 14gSaturated Fat: 1gSodium: 480mgPotassium: 750mgFiber: 9gSugar: 19gVitamin A: 175IUVitamin C: 11.5mgCalcium: 296mgIron: 2.9mg
Keyword cornmeal pancakes, recipe for johnny cakes
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