Fluffy Cornmeal Pancakes
Ingredients
- — 2/3 cup fine yellow cornmeal
- — 1/3 cup oat flour
- — 1 tbsp cane sugar
- — 1 tbsp baking powder
- — Pinch of salt
- — 1 scant cup unsweetened almond milk
- — 2 tbsp melted vegan butter or neutral oil
Instructions
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1
Whisk together cornmeal, oat flour, sugar, baking powder, and salt.
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2
Combine almond milk and melted butter, then add to dry ingredients. Stir until just combined — small lumps are fine. Let batter rest 10 minutes.
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3
Heat a lightly oiled griddle or skillet over medium-low. Drop scant 1/4 cup portions. Cook 3–4 minutes until bubbles form and edges look dry, then flip and cook 2–4 minutes more.
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4
Makes 6 pancakes. Keep warm in a 200°F oven until ready to serve.
Notes
- · The 10-minute rest is important — cornmeal absorbs the liquid and the batter thickens up.
- · Optional cranberry-orange compote: simmer 8 oz cranberries with 1/4 cup OJ and 3 tbsp maple syrup for 5 min, then blend.