I love pancakes. There is no denying it. I would eat them every day if I could! While most pancakes are made with nutrient-stripped white flour and tons of butter, I have been working to make different variations that are healthier.
Here is my version of French Meadow’s vegan corn pancakes! (French Meadow was my favorite restaurant when living in MSP.) I use mostly really fine corn flour and add a tiny bit of medium-grind cornmeal to the mix to give it a little more of an earthy feel.
1 c “flour” mixture (1/2 c + 2 T masa harina, 2 T medium-grind cornmeal, 1/4 c Bob’s Red Mill gluten free all purpose baking flour)
1/4 t salt
2 t baking powder
1 c almond milk
1 T apple butter (could likely sub with applesauce, apple butter is just a little sweeter)
1 T maple syrup
1 Ener-G egg
1 t vanilla
Preheat griddle to 350 degrees (F). (I have not made these on the stove, but I imagine a medium heat would suffice.)
Mix the dry ingredients in a bowl.
Make the Ener-G egg, then add the other wet ingredients in a another bowl.
Pour the wet ingredients into the dry ingredients and mix until the wet and dry are thoroughly mixed.
Use a 1/4 cup measure or ice-cream scooper (my favorite!) to scoop out the batter onto the griddle. Flatten the pancakes just a bit with the back of the scooper.
Let them cook for about 4 minutes. You might not see bubbles the way you normally do on pancakes; that is okay! Then flip and let them cook for another 3 minutes. After, put the pancakes on a cooling rack and then allow them to cool for at least 2-3 minutes.
I like to top with frozen blueberries and a drizzle of maple syrup!
Be well and do good,