Vegan Johnny Cakes

5 from 1 vote

Getting bored of the usual pancakes? Try these vegan cornmeal pancakes or johnny cakes for a change and it will become a regular at your house. The taste and texture will make you feel like you are having a cornbread.

Prep Time15

Cook Time20

Resting Time10

Total Time45

Method: Baking

Course: Cakes

Servings: 14 Pancakes

Ingredients

Dry Mix:

1 cup whole wheat pastry flour
1 cup yellow cornmeal
1 and ½ tablespoons baking powder
½ teaspoon nutmeg
½ teaspoon salt

Wet Mix:

1 and ¼ cups almond milk
2 count flax eggs for 2 eggs
3 tablespoons maple syrup
3 tablespoons avocado oil
1 teaspoon vanilla extract

Instructions

In a large bowl stir together the dry mix ingredients, make a well in the center and keep it aside.
In another medium-sized bowl add the ingredients listed under the "wet mix" one by one and mix well.
Pour the wet mix into the flour mix and combine together until the flour is all moistened and mixed well. Few lumps are ok. Do not over-mix.
Set aside the cornmeal pancake batter for at least 5-10 minutes. Add some more milk/water if you think the consistency of the batter is too thick.
Heat a non-stick pan/griddle. Once it is warm enough add about ⅓rd of a cup of the pancake batter to the pan. I used an ice cream scoop to make these johnnycakes so that it will be all be in the same size.
You will see air bubbles forming indicating that it is getting cooked. Flip it over and cook it for another minute or so.
Repeat it for the rest of the batter and serve it warm with maple syrup, coconut whipped cream or cut up fruits/nuts.

Notes

Whole wheat pastry flour, cornmeal all absorbs a lot of liquid, so you might have to increase the quantity of water/milk if the pancake batter has a thicker consistency.

Taste & Texture

This johnnycake feels like you are having an instead cornbread. The texture is different than your usual pancakes but the kids enjoyed it.

Nutrition