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Whole grain pancakes drizzled with maple syrup dripping from the sides.

Fluffy Cornmeal Pancakes

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  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Category: Breakfast
  • Cuisine: American


Super fluffy, vegan cornmeal pancakes for a delicious and nutritious breakfast. Enjoy on the weekend or meal prep in advance for the week!


  • 1 ripe banana
  • 1 tbsp ground flax seeds
  • 2 tbsp water
  • 1 tbsp apple cider vinegar
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp sugar or maple syrup
  • 1 cup white whole wheat flour
  • 1/2 cup corn meal
  • 1 1/2 cups non-dairy milk
  • 1 tsp cinnamon
  • 1/2 cup fresh strawberries (diced)


  1. Preheat a griddle or greased pan. In a mixing bowl, add banana and with a whisk or fork mash banana until mostly smooth.
  2. Add in flax seed and water and give mixture a good stir and let sit for 2-3 minutes.
  3. Next add in apple cider vinegar, vanilla, salt, and sugar and mix this in well.
  4. Add in baking soda and baking powder then stir well again and you will notice the mixture react and start to fluff up.
  5. Add in flour, cornmeal, cinnamon and milk and mix to form a thick batter. Try to avoid over mixing your batter.
  6. Fold strawberries into the batter and set to the side.
  7. When griddle is ready, scoop 1/4 cup of pancake batter onto griddle surface. Avoid spreading out too thin and cook for 2-3 minutes or until bottom of pancake is golden.
  8. Flip and cook other side for 2-3 minutes as well. Repeat using remain pancake batter. Remove from heat and eat.


  • If batter is not thick, allow to rest for 5 minutes so flour can absorb liquid better.
  • If you wish to make a version that is gluten free, you can use a mix of 1/2 cup oat flour and 1/2 cup rice flour with 1/4 cup less milk.