Whole wheat and corn pancakes served dairy-free and delicious.
As a kid, my mom was a director of a Suzuki violin and piano camp for several summers. A piano teacher from Texas stayed at our house and made these pancakes for us. After that, they became the standard pancake at our house.
Now, I make them for my own family. The original recipe calls for buttermilk. I’ve made them for years by replacing the buttermilk for water with vinegar. The other day I read about substituting pureed beans for oil (see post Replacing Butter with Beans), and decided to try substituting some of the oil in this recipe. The results were great. So, I have included those changes in the recipe.
Whole Grain Pancakes
3/4 cup whole wheat flour
1/3 cup cornmeal
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 Tbls brown sugar
1 cup water
1 Tbls vinegar
2 Tbls oil
2 Tbls pureed cooked white beans (can substitute with oil)
Mix dry ingredients together. Add wet ingredients and mix together. Cook on medium on a griddle.