Apple Cinnamon Cornmeal Pancakes are a delightful twist on traditional pancakes, combining the wholesome goodness of cornmeal with the warm flavors of apple and cinnamon. The pancakes are perfect for breakfast or brunch, offering both taste and comfort in every bite.
When it comes to ingredient substitutions, you can opt for gluten-free flour if you need a gluten-free option; just make sure it’s a 1:1 ratio type. For the egg substitute, options like flaxseed meal or chia seeds mixed with water can work wonders. If you have a soy allergy, almond milk or oat milk can easily replace soymilk without sacrificing flavor.
Pancakes, Waffles & Crepes
Apple Cinnamon Cornmeal Pancakes Recipe
Ingredients
- 1/2 cup rolled oats
- 3/4 cup cornmeal
- 3/4 cup flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 cup applesauce
- egg substitute (to equal 2 eggs)
- 2 cups soymilk
Instructions
- In a large bowl, stir together 1/2 cup rolled oats, 3/4 cup cornmeal, 3/4 cup flour, 2 teaspoons baking powder, and 1 teaspoon cinnamon until evenly blended.
- Add 1/4 cup applesauce, egg substitute (to equal 2 eggs), and 2 cups soymilk to the dry mixture and stir until just mixed; don’t overmix, or pancakes can be tough.
- Preheat a non-stick pan or lightly oiled frying pan over medium heat.
- Portion out about 3/4 to 1 cup of the batter onto the hot pan and cover with a lid.
- Let sit on medium heat until the center starts to bubble and become sturdy, which means it’s almost time to flip.
- Carefully flip the pancake over and cook the other side until golden brown; it should be a delightful shade of toasted.
- Repeat the process until all the batter is gone, enjoying the aroma filling your kitchen.
- Top with maple syrup for that sweet finishing touch.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 1 of 3: