These delicious corn meal pancakes make a hearty breakfaat. Combine with fresh berries or something more savory, if desired. Health Tip: Use organic corn products since corn can be a common GMO product.
INGREDIENTS:
2 T. corn starch
1/2 c. cornmeal
1/2 tsp. tsp. salt
3 T. soy or garbanzo flour
1. Mix flour and meal on a cake pan and toast in oven at 350 degrees F. for 5-6 minutes to toast
2. Put all ingredients in blender for 1 minute.
3. Drop by spoonfuls on parchment-covered pan.
4. Bake about 15 minutes at 375 degrees
until golden. Turn broiler on for 1-2 mintes at end to brown tops.
1 c. whole wheat flour
2 T. corn starch
1/2 c. cornmeal
1/2 tsp. tsp. salt
1+ c. water
3 T. soy or garbanzo flour
1. Mix flour and meal on a cake pan and toast in oven at 350 degrees F. for 5-6 minutes to toast
2. Put all ingredients in blender for 1 minute.
3. Drop by spoonfuls on parchment-covered pan.
4. Bake about 15 minutes at 375 degrees
until golden. Turn broiler on for 1-2 mintes at end to brown tops.
Mine baked up like little pita breads. They were a great accompaniment to the Nuteena-like spread/filling.
5. Heap with fruit or conserves for breakfast, or as chapatis, with veggie stew.
5. Heap with fruit or conserves for breakfast, or as chapatis, with veggie stew.
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🥤 Recipe and photos © 2026 Cynthia Zirkwitz | Veggie School
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