Cornmeal Almond Pancakes

Recipe and photo by Tami Ganeles Weiser Yield:  6 three-pancake servings (18 pancakes total)
Prep Time:  10 minutes Cook Time:  20 minutes

Cornmeal Almond Pancakes

These dairy-free cornmeal almond pancakes make a tasty centerpiece to a New Orleans-style brunch. The hints of almond from almond milk and almond oil give these down-home pancakes a touch of elegance.


1¼ cups (157 grams) all purpose flour

¾ cup (120 grams) stone ground yellow cornmeal

2 tablespoons (30 grams) light brown sugar

1½ teaspoons (7 grams) baking powder

¼ teaspoon (1 gram) baking soda

⅛ teaspoon kosher salt

2 cups vanilla almond or vanilla soy milk

2 large eggs, beaten

2 tablespoons almond or canola oil

1 teaspoon pure vanilla extract

1 teaspoon blackstrap molasses

Nonstick vegetable oil spray

½ cup sliced blanched almonds


  1. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until completely combined. Make a little well in the middle of the flour mixture and add the almond or soy milk, eggs, oil, vanilla, and molasses. Whisk until just combined, and don’t worry if a few lumps remain.
  2. Heat a nonstick griddle or skillet over medium heat. Spray with nonstick vegetable oil  spray. Using a ¼-cup measuring cup, spoon the batter onto the hot griddle, one scoop per pancake, being careful not to crowd the pan.
  3. Cook for 1 to 2 minutes, or until bubbles appear on the surface of the pancakes and the edges begin to firm up. With a spatula, flip the pancakes and cook for another 30 seconds to 1 minute. Transfer to a platter and keep warm. Repeat with the remaining batter.
  4. Serve immediately with optional syrup or honey, as desired.

Kitchen Tips

Using a ¼-cup measuring cup to spoon the batter onto the griddle will result in medium-sized (about 4-inch) pancakes. You can vary the size of your pancakes by using a smaller or larger measure. Whatever you do, don’t crowd the pan. Allow enough room to flip the pancakes with a spatula.

Want to make it even more NOLA style? Use pecans instead of almonds. Together with the cane syrup, it’s a little bit of praline heaven in the morning.

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