Cornmeal Cinnamon Pancakes

  • Yield: 2 servings


1cup milk, almond milk or rice milk
2tablespoons maple syrup
1tablespoon cider vinegar
1/2cup cornmeal
1/2cup whole wheat flour
1/2teaspoon baking powder
1/4teaspoon baking soda
1/4teaspoon salt
1teaspoon cinnamon
1 apple, cut into small dice


  1. Place diced apples in a bowl and microwave for 30 seconds to soften. Set aside.
  2. In a large mixing bowl, combine the almond milk, maple syrup and apple cider vinegar. Mix together and set aside.
  3. In another bowl, combine the cornmeal, flour, baking powder, baking soda, salt and cinnamon and mix together.
  4. Add the dry mixture to the wet mixture and stir together until there are no lumps, but being careful not to overbeat. Add the apples.
  5. Coat a frying pan with oil or cooking spray and bring to medium-high heat.  Pour a scoop of the mixture in the center and cook until small bubbles appear in the top surface.  Using a spatula, flip the pancake and cook for another minute. Remove to a plate.  Repeat until all the batter is used.
  6. Serve immediately along with good maple syrup and preserved or fresh fruit.

Recipe by Jen of Domestic Divas, courtesy of Meatless Monday

Nutritional Info *per serving

  • Calories 509
  • Fat 7g
  • Saturated Fat 3g
  • Cholesterol 17mg
  • Sodium 614mg
  • Potassium 519mg
  • Carbohydrate 102mg
  • Fiber 8g
  • Sugars 19g
  • Protein 14g