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.
—tw
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Ingredients
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1 1/4 cups
all-purpose flour
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3/4 cup
stone ground yellow cornmeal
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2 tablespoons
light brown sugar
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1 1/2 teaspoons
baking powder
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1/4 teaspoon
baking soda
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1/8 teaspoon
kosher salt
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2 cups
vanilla almond or vanilla soy milk
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2
large eggs, beaten
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2 tablespoons
almond or canola oil
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1 teaspoon
pure vanilla extract
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1 teaspoon
blackstrap molasses
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Nonstick vegetable oil spray
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1/2 cup
sliced blanched almonds
Directions
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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.
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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.
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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.
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Serve immediately with optional syrup or honey, as desired.
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