I don’t usually eat breakfast or brunch, but I’ve made these savory pancakes 3 times now, and every time they’ve been amazing. I love how you can adjust the heat by adding more or less hot sauce and even cayenne pepper. The texture is nice and crispy and they’re bursting with flavor, with no weird ingredients.
This recipe is from Everyday Happy Herbivore, so it’s also whole foods plant-based. (Depending on your hot sauce!) You can feel good about eating these delicious, savory pancakes.
Recipe makes about 8 pancakes.
3/4 cup cornmeal
1/4 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup almond milk
2 cups chopped spinach
5 scallions, sliced
1/2 teaspoon hot sauce
Cayenne pepper (to taste, for a spicier pancake)
Stir together cornmeal, flour, baking soda, and salt.
Add almond milk and stir until just combined.
Add spinach, scallions, and hot sauce and mix well. Add cayenne for a spicier pancake, or more hot sauce.
Let rest for 15 minutes. Batter should be pretty thick. If it’s too runny, add extra cornmeal.
Lightly grease a skillet with cooking spray and heat over medium heat.
Add 1/4 cup of batter to the skillet and smash down gently into a pancake.
After about one minute, the bottom should be cooked enough to flip over. Flip gently with a spatula and cook the other side for one minute.
Flip back to orginal side and press down firmly with spatula. Do this a few times to get a nice even crisp on each side. Make sure it’s cooked thoroughly.
I like to add a little extra hot sauce on top of mine before serving!