Cornmeal Almond Pancakes

By The Weiser Kitchen
July 14, 2014
2 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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

Serves: 6

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately with optional syrup or honey, as desired.

More Great Recipes:
Serves a Crowd|Summer|Vegetarian|Breakfast