Easy Vegan Buttermilk Cornbread Pancakes
These vegan buttermilk cornbread pancakes are as delicious and scrumptious as can be!
Ingredients
- 3/4 cup dairy-free (or regular milk)
- 1 tsp apple cider vinegar
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 2 tsp vegetable or organic canola oil, etc.
- 1 tbsp pure maple syrup
Instructions
- In small bowl combine the milk with the apple cider vinegar. Set aside to slightly thicken and curdle.
- In large mixing bowl combine all of the dry ingredients (cornmeal-salt).
- Add in the wet ingredients (vanilla extract if using-pure maple syrup, and also the milk and vinegar mixture from step 1). Combine batter until mostly smooth (some smallish lumps are normal).
- Heat frying pan on low-medium. Spray pan with oil spray. Use about 1/4 cup or so batter to make the pancakes. *This recipe should make from 4-5 pancakes depending on the size*Fry for 2 minutes on the first side (should be lightly browned). Then flip the pancake over, and cook for 1-2 minutes longer. Serve with your favorite pancake toppings and enjoy!