Banana Cornmeal Pancakes

So as those of you from FB know, I meant to post these last night in the run up to the US elections but alas, I got very caught up in the drama!

This is a recipe that we use quite a lot when we are craving a different breakfast or an easy pudding. It doesn’t take very long at all and is so easy that even I can do it.

It’s adapted from this recipe but we found that apples made it too sloppy and spelt flour is a bit of a specialist ingredient.

I’m not going to work out the cost of this recipe as it contains ingredients that we’ve had in the cupboard for ages such as ground flax and cornmeal. If you have these things, it’s a great recipe. If you don’t, it might not be cost-effective. I may come back to this recipe at a later date and price it up.

Without further ado, american style pancakes – vegan style!


  • 1tbsp ground flax
  • 2tbsp water
  • 1 mashed ripe banana
  • 180ml soya mik (3/4 cup)
  • 1/4 cup of cornmeal (also called fine polenta)
  • 1/4tsp salt
  • 1/2 cup plain flour
  • 2tsp baking powder
  • golden syrup (or maple, agave, etc.) to serve


  1. Whisk together the flax and water until combined and refrigerate for 5-10minutes. This should make a gooey mixture a bit like egg.
  2. Mix in the banana, milk, cornmeal and salt to the flax ‘egg’ until completely combined
  3. Mix in the flour and baking powder and whisk to eliminate lumps.
  4. Leave the batter for 10mins to half an hour.
  5. Heat up a non-stick pan on a medium heat. When hot, pour out your pancake mix to just smaller than your desired size. They will spread a little in the pan but should stay fairly thick.
  6. When bubbles start to appear, flip your pancake and fry for a further 2-4minutes depending on how brown you like them.
  7. Serve with golden syrup and a hot cup of tea!


Questions of the day:

What is your favourite pancake topping? American pancakes or English pancakes?



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