Cornmeal pancakes

Cornmeal pancakes

Embark on a culinary journey with these cornmeal pancakes, a unique twist on the traditional recipe. This alternative version of pancakes captivates with its extraordinary flavor, rich aroma, and crispy texture.


  • Cornmeal – 310 g
  • Oat milk – 220 ml
  • Eggs – 2 pieces
  • Oil – 30 ml
  • Salt – 3 g


In a bowl, sift the cornmeal, then add salt and oil. Mix well. To the pre-mixed ingredients, add plant-based milk and eggs. Stir vigorously with a whisk to ensure all ingredients are well combined.

Set the bowl aside for 10 minutes in a warm place to allow the batter to naturally thicken and the cornmeal to absorb all the liquid.

Heat a skillet over medium heat, then scoop the batter with a ladle and pour it onto the skillet. Spread it evenly over the surface and smooth it out. Wait until bubbles start forming on the surface. Flip the pancake to the other side and cook until golden brown on both sides.

Arrange the finished pancakes on a plate and let them cool slightly. Serve with your favorite toppings—both sweet and savory.

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