Cornmeal Almond Pancakes Recipe

Name: Cornmeal Almond Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 1/4-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.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Cornmeal Almond Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornmeal Almond Pancakes

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