Whole grain cornmeal pancakes are fluffy, easy, & super healthy! No buttermilk or yeast needed, these simple pancakes can be made in minutes, all in one bowl!
Total Time20mins
Servings: 4servings
Author: Megan Byrd, RD
Cost: $3.20 or $.80/serving
Ingredients
1cupfinely ground cornmeal
1cupwhole wheat pastry flour
1½tspbaking powder
1tspbaking soda
¼tspsalt
3eggs
½cupplain Greek yogurt
1⅓cupunsweetened almond milk
3tbsphoney
1½tspapple cider vinegar
1-2scoopspea protein(optional)
Instructions
Stir together all dry ingredients in a medium bowl. Set aside. (Add your pea protein powder here if using).
In another medium bowl, stir together the wet ingredients. Pour wet ingredients over the dry ingredients and whisk until well combined.
Heat your skillet or griddle on medium-low heat. (I like to spray mine with Ghee or avocado oil between each pancake to keep it from sticking).
Pour ⅓ cup of batter (for medium pancakes) or ¼ cup of batter (for small pancakes) into the heated skillet. Cook pancake for 1-1 ½ minutes, flip, then continue to brown for 1 more minute.
Serve cornmeal pancakes warm with butter, honey, syrup, or chia seed jam!
Notes
1/4 cup servings of batter makes 16 small pancakes1/3 cup servings of batter makes 8 medium pancakes