Go Back
Print Recipe
5 from 2 votes

Vegan Praline Polenta Pancakes

Pancakes with cornmeal that are crispy on the outside and fluffy on the inside. Flavored with brown sugar and pecans, these are amazing! 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Author: Lauren Hartmann


  • 1 1/4 C. All purpose flour
  • 3/4 C. Corn meal
  • 1/4 C. Brown sugar
  • 1 tsp. Baking powder
  • 1/2 tsp. Baking soda
  • 1 tsp. Cinnamon
  • 1/2 tsp. Salt
  • 1 1/4 C. Almond milk or non dairy milk of choice
  • 1 tsp. Apple cider vinegar
  • 4 Tbsp. Flax meal
  • 6 Tbsp. Water
  • 3 Tbsp. Vegetable oil or coconut oil(melted)
  • 2/3 C. Pecans, chopped


  • In a large mixing bowl, whisk together the flour, corn meal, brown sugar, baking powder, baking soda, cinnamon and salt. Set aside. 
  • In a medium sized mixing bowl, combine the almond milk and apple cider vinegar. Whisk and let sit for a minute. 
  • While that is sitting whisk together the flax meal and water in a small bowl. Let thicken to make flax eggs. Then add into the almond milk mixture. Then add the oil. Whisk to combine all the wet ingredients. 
  • Now pour the wet ingredients into the dry ingredients. Whisk to fully combine. 
  • Now stir in the chopped pecans. 
  • Heat a griddle or non stick pan on high. Spray with non stick spray. Reduce heat as needed. 
  • Scoop as much of the batter into the pan to make as large of a pancake as you want. Fully cook on one side, then flip and cook on the other. Make all the pancakes and serve with more pecans and maple syrup. 


These pancakes are thicker than normal pancakes because of the corn meal. They take a little longer to cook than regular pancakes. Make sure that they are almost fully cooked through before flipping.  I like to put a top on the pan to help cook faster.