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Almond Cornmeal Pancakes

Almond Cornmeal Pancakes
Prep time: , Cook time: , Total time:


This recipe makes 12 pancakes.



1 cup yellow cornmeal

1/2 cup all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup buttermilk

1 large egg

1 tablespoon canola oil

1/2 teaspoon vanilla extract

3/4 cup sliced almonds, toasted, divided

Accompaniments: Maple syrup, whipped cream, fresh fruit



Combine the cornmeal, flour, sugar, baking powder, and salt in a large bowl and stir to mix well. Combine the buttermilk, egg, oil, and vanilla extract in a medium bowl and whisk until smooth. Add the buttermilk mixture to the cornmeal mixture and stir until smooth; stir in 1/2 cup of the almonds. Heat a large nonstick skillet or griddle over medium heat and coat with cooking spray. Spoon batter in scant 1/4 cup measures into skillet. Cook pancakes until bubbles begin to appear on edges, 2 to 3 minutes. Turn and cook until bottoms are browned, 2 to 3 additional minutes. Serve pancakes with desired accompaniments. ||Note: To make savory Almond-Cornmeal Pancakes perfect for serving with barbecued pork, chili, or soup, substitute 1 cup grated Parmesan cheese for the sugar and omit the vanilla.

Nutritional Info:

Nutritional Info:

Calories 320; Fat 12 g; Sat Fat 2 g; Mono Fat 6 g; Poly Fat 3 g; Protein 9 g; Carb 46 g; Fiber 4 g; Cholesterol 40 mg; Sodium 410 mg; Calcium 202 mg; Potassium 322 mg; Vitamin E 4 mg;


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