Cornmeal Pancakes with Orange Syrup

Not like the pancakes you’d find at the International House, this recipe yields a vegan, gluten free, and low fat stack. Now that’s a morning treat, you shouldn’t feel guilty about. Using both cornmeal and oat flour, these griddle cakes are whole grain (read high in fiber), as well. To complement the corn-y taste, I added some orange zest to the batter, and created a warm Orange Syrup to pour over the top of my stack giving the pancakes a sweet shower. Other popular additions to cornmeal pancakes seem to be blueberries and raspberries; try mixing into the batter, or serve on top.

Cornmeal Pancakes
Makes approx. 10 4 – 5 inch pancakes

recipe adapted from Girl Makes Food and Eat, Drink, and Be Vegan

  • 1 cup cornmeal
  • 1 cup oat flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 1 1/2 cup non-dairy milk, plus 1 – 4 tablespoons more, room temperature {Tip: I used unsweetened almond milk}
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons melted coconut oil, plus more for cooking the pancakes
  • 1 teaspoon orange zest

In a large mixing bowl, combine cornmeal, oat flour, baking powder, and salt. In a small mixing bowl, whisk together non-dairy milk, applesauce, coconut oil, and orange zest. Add wet mixture to dry, stirring until just incorporated. {Tip: If the batter begins to thicken as you are cooking the pancakes, add 1 – 2 more tablespoons of non-dairy milk, to thin out the batter, as needed}

Melt coconut oil in a large saute pan, and pour about 1/4 cup onto skillet. {Tip: Since the batter is on the thick side, it doesn’t spread out much during cooking. I used the back of a spoon to smooth and spread out the batter.} Cook on one side, until tiny bubbles form, flip and continue to cook until pancake is cooked through.

Orange Syrup
Makes approx. 1/2 cup

recipe adapted from April Bloomfield’s Orange Syrup via Food & Wine

  • 1/2 cup orange juice
  • 1/2 cup water
  • 1/2 palm sugar
  • 1/4 cup maple syrup
  • 
zest of 1 orange

In a small sauce pan, combine all ingredients, and simmer until liquid has reduced by about half, about 10 minutes. Remove from heat, to allow syrup to thicken.

By Stephanie Hoban, MS, RD, LD 

 

 

 

 

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