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.
🥤 Recipe and photos © 2026 Cynthia Zirkwitz | Veggie School
Please share the link, not the full recipe and article — thanks for supporting independent food writers!
Find more quick, healthy vegan recipes and potluck ideas at Veggie School.5. Heap with fruit or conserves for breakfast, or as chapatis, with veggie stew.
Comments