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Author Notes: These dairy-free cornmeal almond pancakes make a tasty centerpiece to a New Orleans-style brunch. The hints of almond from almond milk and almond oil give these down-home pancakes a touch of elegance.
—The Weiser Kitchen
- 1 1/4 cups all-purpose flour
- 3/4 cup stone ground yellow cornmeal
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon kosher salt
- 2 cups vanilla almond or vanilla soy milk
- 2 large eggs, beaten
- 2 tablespoons almond or canola oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon blackstrap molasses
- Nonstick vegetable oil spray
- 1/2 cup sliced blanched almonds
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until completely combined. Make a little well in the middle of the flour mixture and add the almond or soy milk, eggs, oil, vanilla, and molasses. Whisk until just combined, and don’t worry if a few lumps remain.
- Heat a nonstick griddle or skillet over medium heat. Spray with nonstick vegetable oil spray. Using a ¼-cup measuring cup, spoon the batter onto the hot griddle, one scoop per pancake, being careful not to crowd the pan.
- Cook for 1 to 2 minutes, or until bubbles appear on the surface of the pancakes and the edges begin to firm up. With a spatula, flip the pancakes and cook for another 30 seconds to 1 minute. Transfer to a platter and keep warm. Repeat with the remaining batter.
- Serve immediately with optional syrup or honey, as desired.