Just like the classic bread, these delicious pancakes are heavy on warm, comforting, cornmeal flavor.
Author: Hannah Kaminsky
Recipe type: Breakfast
Cuisine: American
Serves: 6 servings
Ingredients
2 cups white or yellow cornmeal
¾ cup all-purpose flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups plain dairy-free milk beverage
¼ cup oil, plus additional for cooking
¼ cup unsweetened applesauce
1 teaspoon apple cider vinegar
½ teaspoon maple extract (optional)
½ to 1 cup fresh or frozen blueberries or cranberries
Instructions
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a large glass measuring cup, whisk together the milk beverage, oil, applesauce, vinegar, and maple extract (if using).
Pour the wet mixture over the dry, and whisk until combined.
Heat a large skillet over medium heat.
Spray the surface of the preheated skillet with cooking spray, or drizzle in a little oil or butter alternative. Ladle about ¼ cup of batter for each pancake, and drop a handful of berries into the center of each uncooked pancake. Cook for about 2 minutes, or until bubbles form and pop, then flip and cook for 1 to 2 minutes more, or until golden. Repeat with the remaining batter.
Leftover pancakes can be frozen and reheated in the toaster or toaster oven.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-cornbread-pancakes