Masa Harina Pancakes (Vegan, Gluten-free, Nut-free, Oil-free)

I’ve been getting pretty creative with this elimination diet. I’ll be sharing some spanakopita I made in a weird, fusion way, but first, my breakfast. I’m not usually one to eat so early in the day, coffee does just fine. But since it’s 2020, anything goes. This semi-unemployment has me really not caring about sticking to intermittent fasting like I have been this year. I woke up hungry and that huge bag of masa harina is just sitting there begging to be used. I absolutely adore pancakes, but gluten is off the table for now and all the recipes I’ve tried that are gluten-free include other ingredients I am avoiding.

Look how lovely these are! I just used the masa harina the way I would use regular wheat flour and I’m really happy with the result. Keep in mind these are made of corn and will taste like corn. But corn and sugar were meant to be together. Am I right? I did top mine with maple syrup and vegan butter, but my Corn butter would be great with these if you want to keep it oil-free. I used to like my pancakes with cheese (I know I’m weird), and I think these would be perfect with some cheddar or The Best Vegan Mozzarella. I’ve made these three times this week!

RECIPE

1 cup masa harina

1 1/4 cups plant milk (I use unsweetened soy)

1 tablespoon lemon juice

1 tablespoon vanilla (optional)

1/4 cup sugar (use more if you like them very sweet)

2 teaspoons baking powder

1 tablespoon flax meal

METHOD

Heat a griddle or skillet over medium heat. You don’t have to use oil with Scanpans!

Mix the plant milk and lemon juice together. Add the vanilla if using.

In a bowl, mix all the dry ingredients. Add the milk mixture and mix well until a smooth batter forms. Let this sit for about 15 minutes so the flax can gel up. If it looks too thick, add a little more plant milk. You want a batter, not a dough.

Add enough oil to coat the bottom of the pan if not using something nonstick.

Drop the batter into your hot pan and cook for 2-3 minutes or until golden brown and the edges look dry. Lift the pancake and add more oil if necessary. Flip and cook another 2-3 minutes. You want them golden brown, not burned! I made 4 pancakes from this.

Eat immediately with butter, syrup, fresh fruit, or chocolate chips!

One Comment Add yours

  1. riverlove5 says:

    wondering about leaving out the sugar

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