This recipe is a fun and different take on traditional pancakes that allows you to shake things up a bit in the morning. The cornmeal provides a nice crunch and hearty, slightly sweet flavor; even better, though, is the fact that it makes these pancakes whole grain without becoming dense or bitter from whole wheat flour. I suggest serving them with a small drizzle of honey or a bit of greek yogurt and fresh berries. Delicious!




3/4 cup almond milk

1 1/2 tsp white vinegar

1 cup stone-ground yellow cornmeal

3 Tbs honey

2 Tbs plain non fat greek yogurt

3/4 cup boiling water

3/4 cup white whole wheat flour

1 tsp baking soda

1 tsp sea salt

2 Tbs natural cane sugar

2 eggs whites, lightly beaten

In a small bowl, stir together the almond milk and the vinegar and set aside for a few minutes to curdle.

In a large bowl, combine the cornmeal, honey and yogurt. Add the boiling water, and stir together until combined. Cover the bowl with a clean dish towel and let it sit for five minutes in order to soften the cornmeal.

In another bowl, mix the flour, baking soda, salt, and sugar. Add the almond milk mixture and egg whites to the softened cornmeal mixture and mix completely. Add the dry ingredients and stir to combine.

Heat a griddle or skillet over medium heat, adding a little oil or butter to grease the pan. Pour about 1/4 cup of the batter onto the griddle, allowing space for the mix to spread. Let cook about a minute, until you see little bubbles on the surface of your pancake. Flip the cake over and cook for about 1-2 more minutes of the other side, until done. Continue until you’ve used up all the batter.

These are delicious drizzled with some honey or spread with berries and greek yogurt. They also freeze well, allowing you to pop them in the toaster for a few minutes and enjoy a hot breakfast!

Recipe adapted from the Sprouted Kitchen Cookbook by Sara Forte