Cornmeal Pancakes + Maple Almond Butter Syrup


Weekends are better with pancakes. They just are. I woke up this Saturday morning thinking, I am not making food this weekend. This mama needs a break! But then I started craving pancakes, and the truth is, I just like my pancakes better than the ones I get one I'm out. The ole' dilemma! So I caved. PANCAAAAKES! 

And not just any pancakes, either. These are vegan, gluten-free, wholesome, and topped with a deliciously nutty syrup. 



  • 2/3 cup Yellow Cornmeal
  • 1/3 cup Gluten-Free All-Purpose Flour (or Oat Flour)
  • 1 Tbsp Organic Cane Sugar or Maple Syrup
  • 1 Tbsp Baking Powder
  • Pinch Sea Salt
  • 1 Cup Dairy-Free Milk (I used vanilla almond milk!)
  • 2 Tbsp Vegan Butter or Organic Coconut Oil (melted)
  • 1/2 Cup Pure Maple Syrup
  • 1/3 Cup Almond Butter 



  1. Combine all dry ingredients in medium-sized bowl (cornmeal, flour, sugar, baking powder, sea salt)
  2. Combine your milk, butter/coconut oil in a small bowl. I usually heat the milk a bit so that it doesn't harden the oil when I mix them together!
  3. Add the wet ingredients to the dry, stirring until completely combined, and then let it sit for about 10 minutes.
  4. Once it's ready to go, make pancakes like yo mama taught you! On the stove, over high heat, flip them sooner than you want to so that they a nice golden brown, rather than a charred black. I use coconut oil on my pan between flips, because I like when my pancakes are fluffy on the inside and a bit crispy on the outside.
  5. Meanwhile, heat your Pure Maple Syrup in the microwave for about 30 seconds or less, and then stir in the Almond Butter once it's hot and ready. Use a small whisk or fork to fully mix in the two. Personally, I think the Classic flavor works best, but feel free to experiment!
  6. Impress all of your friends and family with the simplest, yet most delightful breakfast treat ;)
Rachel KleinComment