VEGAN CORNMEAL PANCAKES
This recipe makes for delicious pancakes that have more of a cornbread-like texture. They are easy and quick to whip up and taste good both sweet and savoury. Feel free to try add ins of your choice. The original comes from a German magazine called "Schrot und Korn", but Ive tweaked it quite a bit.
Provided by Lalaloula
Categories Breakfast
Time 25m
Yield 8 pancakes
Number Of Ingredients 7
Steps:
- Heat a non-stick frying pan or griddle over high heat.
- In a big bowl combine polenta, cornflour, spelt flour, sugar and salt.
- Add the sparkling water and vanilla extract and stir into a smooth, runny dough. If its too thick, add a bit more water. If its too thin, just stir in a bit more flour.
- Reduce the heat to medium and ladle about 1/4 cup batter per pancake into the skillet. Once bubbles rise to the surface of the pancake, flip it and cook on the other side until golden brown.
- Continue doing this until all dough has been used.
- Serve with condiments of choice. We especially enjoyed these with cheese and jam.
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