Vegan Cornmeal Buttermilk Pancakes
Super light and fluffy vegan cornmeal buttermilk pancakes served with blueberries and maple syrup. A super simple classic recipe using minimal ingredients for maximum flavour!
For the Pancakes
- 380 ml plant milk (soy works best, make sure it's unsweetened and unflavoured)
- 1.5 tbsp lemon juice
- 2 tsp vanilla extract
- 200 g self raising flour
- 110 g cornmeal (aka cornflour or polenta - not cornstarch)
- 1 tsp baking powder
- 3 tbsp caster sugar (aka superfine sugar)
- pinch sea salt
- 1 tbsp vegan butter (or vegetable oil)
- 200 g blueberries
- maple syrup
- 2 tbsp vegan butter
To Make the Pancakes
To make the "buttermilk" combine the plant milk, lemon juice and vanilla extract. Whisk lightly and set aside. The "buttermilk" will look slightly curdled, this is ok!
In a medium bowl, whisk together the self raising flour, cornmeal, baking powder, caster sugar and sea salt.
Add the buttermilk mixture to the dry ingredients and mix until just combined and no lumps remain.
Use the 1 tbsp vegan butter (or vegetable oil) to lightly grease a large frying pan or griddle. Place over a medium/low heat and bring to temperature.
If you don't plan to serve the pancakes straight from the pan, heat your oven to around 80c/175f and line a baking tray with baking parchment.
Test a small amount of pancake batter in the centre of the pan to check it's the right temperature. Within about 30-40 seconds bubbles should start to appear on the surface of the tester pancake. Once all the bubbles have popped, flip it over with a silicone spatula. The underside should be golden brown. Repeat with the rest of the batter, keeping the pancakes around 3-5 inches in size. If necessary, keep the cooked pancakes warm in the preheated oven.
Calories: 466kcal | Carbohydrates: 36g | Protein: 5g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 1mg | Sodium: 71mg | Potassium: 354mg | Fiber: 5g | Sugar: 23g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 5mg