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.
Servings
Ingredients
Grain
- 1/2 cup rolled oats, dry, 2 oz
- 3 Tbsp dry cornmeal, 1.5 oz
Protein
- 3/4 cup plant-based milk, 6 oz
Fruit
- 1/4 cup applesauce, 2 oz
Seasonings
- Zest of one orange
- 1 tsp baking powder
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tsp maple syrup, optional
Toppings
- Orange slices
- Pomegranate seeds
- Dollop of plant-based yogurt
- Hemp seeds or nuts
- Additional citrus zest
Instructions
- Mix all ingredients (except toppings) 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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Hi! I’m wondering about the cornmeal? How do you see it as not the same as flour?
Thanks!
Cornmeal is not as finely ground or highly processed as flour, and not made from a grain.
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