VEGAN CORNMEAL PANCAKES

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Vegan Cornmeal Pancakes image

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

100 g polenta (coarse cornmeal)
50 g cornflour (aka cornstarch, the fine milled kind)
200 g spelt flour (or use wheat flour)
1 pinch salt
2 tablespoons unrefined sugar
400 ml sparkling water
1 teaspoon vanilla extract

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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