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Roasted Cornmeal Pancakes


  • 3 cups Roasted White Corn Flour

  • 2 cups all-purpose flour

  • 8 teaspoons baking powder

  • 5 cups low-fat buttermilk

  • 4 eggs (or 2 cups egg substitute)

  • ½ teaspoon salt

  • 8 tablespoons canola oil


  1. In a large bowl stir together flour, corn flour, baking powder, and salt.

  2. In a separate large bowl whisk together the buttermilk, eggs, and oil.

  3. Make a well in the center of the flour mixture. Pour buttermilk mixture into the well. Stir until well mixed.

  4. Lightly coat a non-stick griddle with nonstick cooking spray. Preheat over medium heat. For each pancake, pour a ½ cup onto the griddle. Cook about 4 minutes or until bubbles begin to appear on the top of the pancakes. Using a spatula turn pancakes over and cook 1 to 2 minutes more.

For sweet pancakes: Add blueberries, bananas, diced peaches, etc.

For savory (great for lunch or dinner): Sauté 1 cup chopped scallions, 1 cup chopped sweet peppers, and 4 tablespoons chopped parsley in canola oil. Add mixture to batter.

Makes 24 pancakes (4-5” diameter)

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