Lemony Soy Corn Pancakes

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Varagu Maavu Dosa, Wholewheat Blueberry Pancakes with Lemon Yoghurt, सबजी और चीज़ टोस्ट हिंदी में, Festive Adai

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  • Mix together:
  • 1/2 cup - soy flour
  • 1/2 cup - wholegrain corn flour
  • 1/2 cup - whole-wheat pastry flour
  • 1.5 tsp - baking powder
  • 3 tbsp - sugar
  • 1/4 tsp - salt (optional)
  • Wet ingredients:
  • Mix together well:
  • 1.5 cup - almond milk (can substitute with soy)
  • 1 tbsp - ground flaxseed, mixed well with 6 tbsp water
  • 2 tsp - lemon extract
  • 3 tbsp - canola oil
  • 1/2 cup - frozen corn kernels

How to Make Lemony Soy Corn Pancakes

  • Make a well in the bowl of dry ingredients and pour in the almond-milk-flaxseed mixture.
  • Mix with just a few strokes until the wet ingredients are just moistened. The batter should be lumpy.
  • On a very hot iron skillet, spray some oil or smear a light film.
  • Pour 1/4 cup of the batter on the skillet. It will spread into a round. If it needs some help spreading, just nudge it slightly with the bottom of the cup.
  • Cook until bubbles appear in the centre and the sides are slightly dry. Lift a corner gently with a spatula and if the pancake is golden-brown underneath, flip over and cook the other side for another minute or so.
  • This batter is thick, so remember to cook both sides thoroughly. If you are not sure, you can poke the underside of the pancake with a fork while it is still on the skillet. If batter runs out, you need a few more seconds of cooking.
  • Recipe courtesy: Holy Cow Vegan