These vegan cornmeal pancakes are made with flax “eggs”, grated apple, almond milk and coconut oil, and are sure to become a Sunday morning staple.

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 2 tablespoons flax meal (ground flax seeds)
  • 1 cup all-purpose flour
  • ½ cup coarse cornmeal
  • 1 tablespoon turbinado/raw sugar
  • 1 ¼ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup peeled grated apple (about 1 medium apple)
  • ¾ cup unsweetened almond milk
  • 3 tablespoons melted unrefined coconut oil, plus more for the skillet
  • 1 teaspoon vanilla extract
  • ¼ cup tahini
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon pure maple syrup, plus extra for serving, if desired
  1. Instructions
  2. In a small bowl, stir the flax meal together with 4 tablespoons of filtered water. Let stand while you prepare the rest of the ingredients (5-10 minutes); the resulting mixture should be thick and slightly gelatinous (this is known as a “flax egg”).
  3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl, stir together the apple, milk, coconut oil, vanilla and the flax egg. Then stir the wet ingredients into the dry just until combined, being careful not to overmix.
  4. Heat about a tablespoon of coconut oil in a large non-stick skillet over medium heat. Ladle batter into the skillet, making 2-3 pancakes at a time. Cook until the pancakes start to set around the edges, 2-3 minutes, then flip the pancakes and cook for another minute or 2. Repeat with the remaining batter, adding more coconut oil to the skillet as needed.
  5. To make the tahini drizzle, whisk together the tahini, lemon juice, maple syrup and ¼ cup filtered water in a bowl until smooth.
  6. Serve pancakes with the tahini drizzle and extra syrup, if desired.