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# Cornmeal Flapjacks
- URL: https://www.foodconsumer.org/cornmeal_flapjacks_0506110925/
- Published: 2011-05-06T22:25:00.000Z
- Updated: 2026-09-22T16:14:45.000Z
- Description: A vegan pancake recipe from PCRM: soymilk or rice milk, maple syrup and cider vinegar stirred into cornmeal, whole wheat pastry flour, baking powder and soda. Makes sixteen 3-inch flapjacks at 40 calories each.
- Author: Food Consumer
- Tags: Breakfasts, Recipes & Dining, #vivvo-import

Cornmeal Flapjacks   
*Makes 16 3-inch pancakes*  
Enjoy these sunny golden pancakes with fruit preserves, fresh fruit, or maple syrup.

1 cup fortified soymilk or rice milk  
2 tablespoons maple syrup  
1 tablespoon cider vinegar  
1/2 cup cornmeal  
1/2 cup whole wheat pastry flour  
1/2 teaspoon sodium-free baking powder  
1/4 teaspoon baking soda  
1/4 teaspoon salt  
fruit preserves, fresh fruit, or maple syrup for serving

In a large bowl mix milk, maple syrup, and vinegar. Set aside.

In a separate bowl stir together cornmeal, flour, baking powder, baking soda, and salt. Add to milk mixture, stirring just enough to remove any lumps and make a pourable batter. Add a bit more milk if batter seems too thick.

Preheat a non-stick skillet or griddle, then spray lightly with vegetable oil. Pour small amounts of batter onto the heated surface and cook until tops bubble. Turn carefully with a spatula and cook the second sides until browned, about 1 minute. Serve immediately.

Per flapjack: 40 calories; 1 g protein; 8 g carbohydrate; 0.4 g fat; 1 g fiber; 55 mg sodium; calories from protein: 12%; calories from carbohydrates: 78%; calories from fats: 10%<

Recipe from *Healthy Eating for Life to Prevent and Treat Diabetes* by Patricia Bertron, R.D.

 from PCRM.org