These easy peasy pancakes couldn’t be simpler, and are perfect for when you want a change of pace from regular, flour-based pancakes. They’re also ideal if you’re avoiding gluten, or if you just want a pancake recipe that comes together in under five minutes! The photo shows this recipe without blueberries, but I find they’re the perfect addition. However, my daughter prefers them plain, with fruit on top, as the picture suggests. Either way, be sure to serve them topped with pure maple syrup (and in my daughter’s case, a little vegan margarine is also mandatory). ;)
Please note that the consistency will vary based on the coarseness of the cornmeal you use here. For example, in this recipe, I use an organic, very fine cornmeal. However, some types of cornmeal would absorb liquids differently, in which case you’d need to add more of the nondairy milk. If your batter is too thick, simply add a bit more liquid until your desired consistency is achieved. However you make them, please also note that they’re not fluffy, per se, but more in the realm of thin and crisp in nature. Again, a twist on your typical flour-based pancakes.
You can also change these up by creating a savory version with jalapenos, cilantro, and minced garlic in the batter, and top with vegan cheese (or a vegan cheese sauce). Have fun and enjoy!! : )
1 cup organic cornmeal
¼ teaspoon sea salt
2 tablespoons coconut sugar
½ cup water
½ cup nondairy milk, unsweetened (or more as needed)
1 teaspoon vanilla
½ cup blueberries
Oil: neutral-flavored oil such as sunflower, refined coconut, avocado, or safflower
For serving: vegan margarine (optional) and pure maple syrup
1. Combine the cornmeal, salt, and sugar in a bowl and stir well to combine.
2. Boil the water and stir it into the cornmeal mixture. Add the milk and vanilla and stir well. Stir in the blueberries.
3. Heat a large skillet and add a little oil. When the skillet and oil are hot, drop the mix onto the pan to form circles. When golden-browned underneath, flip over. Once browned on both sides, remove to a plate. Continue to cook in batches, adding more oil as needed. Serve topped with a little vegan margarine and a generous drizzle of maple syrup.