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    You are in: Home / Recipes / Apple Cinnamon Cornmeal Pancakes Recipe
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    Apple Cinnamon Cornmeal Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    mielhollinger's Note:

    This recipe is from the cookbook "How It All Vegan".

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    Units: US | Metric


    1. 1
      In a large bowl, stir together oat flakes, cornmeal, flour, baking powder, and cinnamon until evenly blended.
    2. 2
      Add the apple sauce, egg replacer, milk, and stir until"just mixed.
    3. 3
      "Portion out about 3/4 to 1 cup of the batter onto a hot non-stick pan or lightly oiled frying pan and cover with a lid.
    4. 4
      Let sit on medium heat until the center starts to bubble and become sturdy.
    5. 5
      Flip the pancake over and cook the other side until golden brown.
    6. 6
      Repeat process until all the batter is gone.
    7. 7
      Top with maple syrup.

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    Ratings & Reviews:

    • on December 11, 2007


      I found the original recipe to be rather bland. But, I had invested some of my homemade applesauce in it by the time I figured it out, so I was determined to fix it. I added a few pinches of salt to the batter as well as a finely chopped raw apple. When I poured the batter into my frying pan (less than a half cup per pancake rather than the whopping 3/4 cup the recipe instructs) I sprinkled it with a cinnamon/sugar mix I keep on hand before flipping it. (Aprox. 2 parts sugar and 1 part cinnamon.) Also, unless you're eating these for health reasons only and don't care about taste, don't skimp on oil in the pan even if it's nonstick: it's got to sizzle! The pancakes that crisped a little were the ones worth eating. Makes more than two generous servings!

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    • on May 20, 2006


      These were delicious and filling, but note - I didn't make them exactly as printed. They'd probably be even better that way! I wasn't sure what was meant by "rolled oats" - the ones I have are steel-cut irish oats and would never work in a recipe like this, so I just used quick-cooking oats. I also used real eggs and skim milk and coarseground whole wheat flour. They came out very tasty, a little dry but I think the flour I used requires a little more liquid. 3/4 to 1 cup sized scoops of batter would have made pancakes the size of a dinner plate, so I used 1/2 cup each, and they were quite large. They are extremely filling, and could easily make 3 or 4 servings! I have a sweet tooth, so I topped mine with butter-flavored fat-free topping and a little Splenda.

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    Nutritional Facts for Apple Cinnamon Cornmeal Pancakes

    Serving Size: 1 (394 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 570.9
    Calories from Fat 73
    Total Fat 8.1 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 524.8 mg
    Total Carbohydrate 104.9 g
    Dietary Fiber 10.7 g
    Sugars 1.9 g
    Protein 22.8 g

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