Vegan Strawberry Cornmeal Pancakes
Ingredients
- 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 finely ground corn meal or corn masa flour
- 1 1/2 cups non-dairy milk
- 1 tsp cinnamon
- 1/2 cup fresh strawberries, diced
Fruit topping
- 1/2 cup sliced strawberries
- 1 peach, cubed
- 1 plum, cubed
- 2 tbsp maple syrup
- Pinch of cinnamon
Preparation
Preheat a griddle or pan.
In a mixing bowl, add banana and mash with a whisk or fork until mostly smooth.
Add flax seed and water, stir well, and let sit for 2-3 minutes.
Add apple cider vinegar, vanilla extract, salt, and sugar or maple syrup, and mix well.
Add baking soda and baking powder, stir well, and notice the mixture react and start to fluff up.
Add flour, corn meal, cinnamon, and milk, and mix to form a thick batter, avoiding over mixing.
Fold in strawberries into the batter and set aside.
When griddle is ready, scoop 1/4 cup of pancake batter onto griddle surface.
Cook for 2-3 minutes or until bottom of pancake is golden, then flip and cook the other side for 2-3 minutes.
Repeat with remaining pancake batter, then remove from heat and eat.
Fruit topping
In a bowl, combine sliced strawberries, cubed peach, and cubed plum.
Sprinkle with cinnamon.
Pour over maple syrup and toss fruit to coat.
Refrigerate until ready for use, then use to top pancakes.
