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Easy Vegan Cornmeal Pancakes… A Crispy Gluten Free Twist On Traditional Flapjacks!

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Easy Vegan Cornmeal Pancake CollageAre you a cornbread fanatic?  If so, you will love these vegan cornmeal pancakes!

What’s not to love?  They’re easy to make, crispy and it’s cornbread that your mom won’t yell at you for eating for breakfast!  And to top it all off, if you are careful selecting your oat flour they are gluten free to boot.

Alright, so maybe you don’t have to worry about your mom telling you what you can and can’t eat any more but you get the idea.

Heck, these things are so good why should breakfast have all the fun?

Because cornmeal pancakes (also known as Johnny Cakes) are essentially pancake shaped pieces of cornbread.  Serve’um up piping hot, slathered with your favorite vegan butter substitute, and they take the place of bread or muffins at any meal.

What Goes Into Vegan Cornmeal Pancakes?

  • ¾ cup corn meal
  • ½ cup oat flour (you can also use plain white flour but then it isn’t gluten free!)
  • 1/4 teaspoon salt
  • 1* teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 flax meal egg substitute
  • 1-1/4 cup almond milk
  • 1 tablespoon melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon agave nectar (or maple syrup)
  • Grape seed or coconut oil for cooking

How Do You Make Cornmeal Pancakes?Easy Vegan Cornmeal Pancakes Movie Strip

Here’s the short version for you experienced cooks.

  • Whisk wet ingredients together in a mixing bowl
  • Whisk dry ingredients together in second mixing bowl
  • Pour wet ingredients into dry ingredients and mix until smooth
  • Measure 1/4 cup of batter into HOT slightly greased skillet
  • Cook over medium heat until bubbles rise to the top.  About 1 or 2 minutes.
  • Flip and cook for another 30-45 seconds
  • Remove from skillet and stack on plate in warm oven
  • Repeat until batter is gone.
  • Serve with vegan butter, maple syrup, agave nectar, or fruit puree of your choice.

Here’s a bit more detail for those of you who are new to the kitchen.

Get out two mixing bowls.  One should be large enough to hold all of your ingredients easily.

Combine all of your wet ingredients into the smaller of your two bowls and stir or whisk well.

Measure out all of your dry ingredients into the larger of your two bowls and stir or whisk them together.

Make a well or hole in the middle of your dry ingredients.

Pour the contents of your wet bowl into the hole you just made in the middle of your dry ingredients and stir or whisk to combine.  Make sure it’s well mixed but do not over stir.

You want most of the lumps out and the batter to be smooth.  This will be a much thinner batter than you get with whole wheat flour so don’t panic if it seems “runny”.

Add about a teaspoon of oil to your cast iron skillet or ceramic skillet and heat over medium heat until it is HOT.

NOTE… drop of water will dance and sizzle in a HOT skillet.  But stand back if you plan to test the skillet this way as it can jump out and splatter on you. OUCH!

Pour or spoon around 1/4 cup of batter into your hot skillet.  You can make smaller or larger cornmeal pancakes by pouring a little more or a little less batter into your pan.  Just remember to adjust your cooking times accordingly.

Next comes the hard part…

Let it cook for between one and two minutes!  Resist the temptation to flip it too soon.  Trust me, this leads to a mess!

When the corncake is ready to flip it’ll be covered in bubbles and the edges will look a tad dry.

When it looks like that, flip it over and cook the second side for 30 to 45 seconds.  It should be golden brown on both sides.

You can eat them as they come out of the pan or you can stack them on a plate and serve them all at once.  If you do the latter, keep the plate inside your oven set at 200 – 250 to keep them warm until you serve them.

Speaking of serving them, do that with maple syrup, agave nectar, jam (my Dad loves red raspberry preserves on them), stewed or fresh fruit or the fruit puree of your choice.

Now these little babies are best hot out of the pan but they are also good cold slathered with vegan butter.

Or you can do what my Dad does and crumble them into a bowl the next morning to make some great corn cereal.  Try topping that with fresh raspberries or blueberries with walnuts and almond milk!

Cornmeal pancakes keep well and reheat just fine in your toaster oven or microwave.  Don’t use a pop-up style toaster because they are on the fragile side and you don’t want cornmeal pancake bits all down in your toaster instead of on your plate.

You can even make up a big batch and freeze them for later.  Just be sure to put wax paper between the individual corncakes so you can get them apart easily when you pull them out of the freezer.

And there you have it folks, vegan corn meal pancakes.  They may be gluten free and easy to make but they are so good no one will believe it.

Can’t wait to hear how much you enjoy them and what you do to make them your own.  Please share so we can all learn something new and yummy!

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