Cornmeal Almond Pancakes
Recipe and photo by Tami Ganeles Weiser
three-pancake servings (18 pancakes total)
Prep Time: 10 minutes Cook Time: 20 minutes
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
- 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.
- 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.
- 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.
- Serve immediately with optional syrup or honey, as desired.
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.