Cornmeal Cinnamon Pancakes

  • Yield 2 servings

These flapjacks are updated to include cornmeal and whole-wheat flour, but the sweet spices still carry you back to childhood.


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



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