Apple Cinnamon Cornmeal Pancakes

Submitted by mielhollinger

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

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 2

ingredients

• 1⁄2 cup rolled oats
• 3⁄4 cup cornmeal
• 3⁄4 cup flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1⁄4 cup applesauce
• egg substitute (to equal 2 eggs)
• 2 cups soymilk

directions

1. In a large bowl, stir together oat flakes, cornmeal, flour, baking powder, and cinnamon until evenly blended.
2. Add the apple sauce, egg replacer, milk, and stir until"just mixed.
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. Let sit on medium heat until the center starts to bubble and become sturdy.
5. Flip the pancake over and cook the other side until golden brown.
6. Repeat process until all the batter is gone.
7. Top with maple syrup.

Reviews

[Seebee]

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!

 

[flynn37]

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.