Cornmeal Griddle Cakes (Flourless!)

These flourless pancakes are a fun way to brighten up a dark winter morning. Play with the fruit toppings, try orange slices, pomegranate, pears, seeds, etc. The key with these is to slow cook them on low heat on a non-stick pan or griddle.

Cornmeal Griddle Cakes

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Active Time: 20 minutes
Inactive Time: 5 minutes
Servings 2

Ingredients
 

Dry Ingredients

  • 1/2 cup instant oats, 2 oz
  • 3 Tbsp dry cornmeal, 1.5 oz
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Wet Ingredients

  • 3/4 cup plant-based milk, 6 oz
  • 1/4 cup applesauce, 2 oz
  • Zest of one orange
  • 1/2 tsp vanilla
  • 1 tsp maple syrup, optional

Toppings

  • Orange slices
  • Pomegranate seeds
  • Dollop of plant-based yogurt
  • Hemp seeds or nuts
  • Additional citrus zest

Instructions
 

  • Mix the wet and dry ingredients together in a medium-sized bowl. Let the batter sit for 10-15 minutes.
  • Heat a bit of cooking oil in a nonstick pan or griddle on medium-low heat.
  • Cook for 5-6 minutes, until risen and holding together when poked with a spatula. Don’t disturb them while cooking.
  • 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 yummy things and enjoy!
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6 Comments

  1. Hi! I’m wondering about the cornmeal? How do you see it as not the same as flour?
    Thanks!

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