Home Cooking & Recipes Breakfast Vegan Breakfast Recipe: Cornmeal Flapjacks

Vegan Breakfast Recipe: Cornmeal Flapjacks

Vegan Cornmeal Flapjacks

Vegan Cornmeal Flapjacks

Enjoy these sunny golden pancakes from PCRM.org with fruit preserves, fresh fruit, or maple syrup. Berry Applesauce goes perfectly well with this recipe and it’s also super simple to whip up! View the recipe >>

Ingredients, Makes 16 3-inch pancakes

1 cup fortified nondairy milk (soy, rice, almond, etc.)
2 tablespoons maple syrup
1 tablespoon apple cider vinegar
1/2 cup cornmeal
1/2 cup whole-wheat pastry flour
1/2 teaspoon sodium-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Spray of vegetable oil


In a large bowl, mix nondairy milk, maple syrup, and vinegar. Set aside.
In a separate bowl, stir together cornmeal, flour, baking powder, baking soda, and salt. Add to nondairy milk mixture, stirring just enough to remove any lumps and make a pourable batter. Add a bit more nondairy milk if batter seems too thick.
Preheat a nonstick skillet or griddle, then spray lightly with vegetable oil. Pour small amounts of batter onto the heated surface and cook until tops bubble. Turn carefully with a spatula and cook the second side until browned, about 1 minute. Serve immediately.

Nutrition per pancake: 44 calories; 0.4 g fat; 0.1 g saturated fat; 8.2% calories from fat; 0 mg cholesterol; 1.4 g protein; 8.9 g carbohydrates; 2 g sugar; 0.8 g fiber; 66 mg sodium; 29 mg calcium; 0.5 mg iron; 0.1 mg vitamin C; 5 mcg beta-carotene; 0.2 mg vitamin E

Recipe from PCRM.org and Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D.