Cornmeal Pancakes


I love cornmeal, I do not why but they have sch a texture that I just like it so much! I like cornmeal for breakfast, arepas or even “sorullitos de maíz” (It is the only fried food that I eat, but I just cant resist them. Besides, they pair along with beer xD)

Well, these Cornmeal Pancakes where a complete success  :D. Although the were a complete success, do you wan to know the funniest thing of these pancakes? I forgot to add the baking powder and I noticed before pouting the batter in the pan. My first though was: “Uuuuuugh, they will not rise :(.” But…surprisingly they were amazingly fluffy! Do you imagine how fluffy they would have been if I would have been added the baking powder?! Tell me when you make them ;).

There texture was firm, they were moist and the flavor was wonderful. The batter contains a mix of cornmeal, soy protein and whole wheat flour. What makes these pancakes have a bright yellow color was the turmeric powder which I love to use every time I use cornmeal!

I ate them with kiwi and a sauce of Icadelicias Walnut Spread



yield: for one person

1/4 cup cornmeal

3 T whole wheat flour

1/2 scoop soy protein powder (you can use yours and adjust the quantity)

a pinch of sea salt and ginger

1/4 tsp turmeric powder

1/8 tsp baking powder

1/2 tsp vanilla

water for mixing



Walnut Spread sauce


1- First, mix all of the dry ingredients

2- Then, add the vanilla and carefully add the water until having the pancake consistency.

3- Turn on a pan on medium heat with a drizzle of coconut oil.

4- Pour the desire amount of the batter and cook until it looks firm (my batter did not make bubbles).

5- Flip and cook another minute.

6- Once done, transfer to the serving dish.

7- Repeat the process with the remaining batter.

8- Finally, garnish your dish and enjoy!