Cornmeal Griddle Cakes (Sweet or Savory)

Name: Cornmeal Griddle Cakes
Prep time: 15 min
Cook time: 10 min
Ingredients: 2/3 cup fine yellow cornmeal or polenta (4 oz); 1/3 cup flour of choice (1.5 oz ); 1/4 cup frozen or fresh corn kernels (optional); 2 Tbsp unsweetened applesauce (or swap for 2 Tbsp of melted vegan butter, grapeseed oil, or avocado oil); 1 cup milk of choice (I use almond milk) (8 oz); Zest of 1 orange; 1 Tbsp baking powder; 1 tsp vanilla; 1 tsp cinnamon; 1/4 tsp salt; 1 tsp maple syrup (optional); Fresh berries; Drizzle of honey; Pat of vegan butter (or dairy)

Published on in Breakfasts, Gluten Free, Oil Free, Pancakes & Waffles, Vegan, Vegetarian

These delicious corn cakes can take on either a sweet or savory character. Be sure to use cornmeal or polenta, not corn flour. For savory cakes, remove the sweet seasonings, add a pinch of Italian herbs, and top with my beloved Chipotle Lime Sauce. Or, make these for dinner and top with bean chili and avocado.

Note that these contain a little bit of flour.

Cornmeal Griddle Cakes

Fruit | Veg | Protein | Grain

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Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: Pancakes

Recipe From: Katie’s Conscious Kitchen

Ingredients

Grain

2/3 cup fine yellow cornmeal or polenta 4 oz
1/3 cup flour of choice 1.5 oz

Fruit & Veggies

1/4 cup frozen or fresh corn kernels optional
2 Tbsp unsweetened applesauce or swap for 2 Tbsp of melted vegan butter, grapeseed oil, or avocado oil

Protein

1 cup milk of choice (I use almond milk) 8 oz

Seasonings

Zest of 1 orange
1 Tbsp baking powder
1 tsp vanilla
1 tsp cinnamon
1/4 tsp salt
1 tsp maple syrup optional

Toppings

Fresh berries
Drizzle of honey
Pat of vegan butter or dairy

Instructions

Mix all ingredients except toppings together in a medium-sized bowl.
Let the batter sit for 10-15 minutes to thicken. It will seem way too wet, but the polenta will hydrate as it sits.
Heat a nonstick pan on medium-low heat. If desired, add a tiny splash of oil (this is not necessary but it makes them nicely crispy around the edges).
Cook for 5-6 minutes, until risen and holding together when poked with a spatula. Flip and cook for 2 minutes on other side.
If the batter is still a little runny you can push the edges toward the center with a spatula as they cook to shape them.
Top with butter, honey, and fresh berries.
Batter can be made ahead and stored in the fridge to cook on demand.

Notes

For a gluten free breakfast, use a gluten-free flour blend.

Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!

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Cornmeal Griddle Cakes (Sweet or Savory)