Cornmeal pancakes with spicy coconut bacon

These vegan cornmeal pancakes are light and fluffy, with a hint of sweetness from the corn. They are topped with vegan spicy coconut bacon. They're perfect for a weekend breakfast or brunch!

These vegan cornmeal pancakes are light and fluffy, with a hint of sweetness from the corn. They are topped with vegan spicy coconut bacon. They’re perfect for a weekend breakfast or brunch!

Vegan cornmeal pancakes with spicy coconut bacon

About this recipe

These corn pancakes are so easy to prepare that I’m sure they’ll soon become one of your favorite recipes for breakfast, brunch, or breakfast for dinner.

The mix for these cornmeal pancakes only takes four tablespoons of sugar, corn kernels, flour, and polenta or cornmeal. The topping that makes them different and delicious is the coconut “bacon” with serrano chile.

Yes, a bit of serrano chile adds a bit of a spicy bite at the end you have to try it! These pancakes are perfect for fall weather and days around Thanksgiving. They are easy to make and fun to eat with the whole family.

stack of pancakes with a dollop of vegan butter

fluffy cornmeal pancakes ingredients

  • Wet ingredients: Almond milk, oat milk or any other non-dairy milk, water, apple cider vinegar
  • Dry ingredients: All-purpose flour or spelt flour, fine ground cornmeal or polenta, baking powder, cane sugar and salt.
  • Corn kernels, I use frozen

spicy coconut bacon ingredients

  • Liquid smoke, for that typical bacon smokey flavor
  • Soy sauce or tamari sauce
  • Maple syrup
  • Chile serrano or jalapeño. If you don’t have fresh sub with red chili pepper flakes
  • Coconut flakes, I like to use unsweetened coconut flakes. Make sure you are using coconut flakes which are thicker and wider pieces than the typical shredded coconut.
  • Coconut oil
stack of cornbread pancakes covered in maple syrup and topped withcorn and spicy vegan coconut bacon

How to make fluffy cormeal pancakes (vegan)

  1. Mix wet ingredients and set aside.
  2. In a large bowl mix together the dry ingredients, pour the wet ingredients and mix well with a spatula. Add the corn kernels.
  3. Heat a nonstick skillet or griddle over medium heat. Pour about 1/4 batter onto the skillet, spacing the pancakes about 2 inches apart. Cook for 2 or 3 minutes and flip. The bottom should be golden brown. Leave for about a minute more. When done transfer to a platter while you finish the rest of the pancakes.
A good que on when to flip pancakes is when bubbles appear all over the surface, they begin to pop and the edges and most of the pancakes starts to look dry.

At this point the bottom of each pancakes should be golden brown. 

How to make the spicy vegan coconut bacon

  1. In a large bowl mix the liquid smoke, soy sauce or tamari sauce, the maple syrup and the pinch of salt. Add the coconut flakes and the serrano chili. Mix well to cover all.
  2. In a large skillet add the spoonful of oil and coat well the bottom. When hot add the flakes and constantly turn until golden. Remove from the heat and let them cool on a tray.
A piece of pancake with corn and cocnut bacon

How to serve the pancakes

Serve the pancakes with a good piece of butter (I use vegan), corn kernels, a geneours spoonful of spicy coconut bacon and drizzle generously with maple syrup.

Why these pancakes are good for you

These vegan cornmeal pancakes have all the flavor of other cormeal pancakes recipes and the salty-smokey flavor of bacon without all the saturated fat of the bacon and the empty calories of the storebought pancake batter. 

Other vegan pancake recipes that you will love:

Made and loved this recipe? Give it a ⭐️⭐️⭐️⭐️⭐️ rating below. Let me know if you have questions about this recipe in the comment section or DM me on Instagram. Follow on Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.

Recipe for vegan corn pancakes with spicy coconut "bacon"

Cornmeal pancakes with spicy coconut bacon

Alejandra Graf
These vegan cornmeal pancakes are light and fluffy, with a hint of sweetness from the corn. They are topped with vegan spicy coconut bacon. They're perfect for a weekend breakfast or brunch!
No ratings yet
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 6 servings
Calories 505 kcal

Equipment

  • Mixing bowl
  • Griddle

Ingredients
  

Pancakes

  • cup almond milk
  • 1/2 cup water
  • 1 tsp apple cider vinegar
  • cups all-purpose flour
  • 1/2 cup cornmeal or polenta
  • 1 tablespoon baking powder
  • 4 tablespoons cane sugar
  • 1/2 teaspoon salt
  • 1 cup corn kernels I use frozen

Coconut bacon with serrano chile

  • 1 tablespoon liquid smoke *see notes
  • 2 tablespoons soy sauce or tamari sauce
  • 2 tablespoons maple syrup
  • Pinch salt
  • 1 minced chile serrano
  • 2 ½ cups coconut flakes
  • 1 tablespoon coconut oil

To serve:

  • maple syrup
  • butter or vegan butter
  • corn kernels

Instructions
 

  • Measure the milk and water in a small bowl, add the vinegar. Set aside.
  • For the pancakes. In a large bowl whisk together the flour, baking powder, salt, the polenta, and sugar. Add the milk mixture. Mix well and add the corn kernels.
  • In a nonstick skillet or griddle over medium heat about 1/2 teaspoon of coconut oil and coat the bottom of the skillet. Scoop the batter into the skillet, spacing the pancakes about 2 inches apart. Cook for 2 or 3 minutes and flip. The bottom should be golden brown. Leave for about a minute more. When done transfer to a platter while you finish the rest of the pancakes.
  • In a large bowl mix the liquid smoke, soy sauce or tamari sauce, the maple syrup and the pinch of salt. Add the coconut flakes and the serrano chili. Mix well to cover all.
  • In a large skillet add the spoonful of oil and coat well the bottom. When hot add the flakes and constantly turn until golden. Remove from the heat and let them cool on a tray.
  • Serve the pancakes with butter (I use vegan), corn kernels, spicy coconut bacon and maple syrup.

Notes

 
Liquid smoke is a condiment that you can find on many sides; I use this: Colin Liquid Smoke and I buy it on Amazon. You can also use this: Wright’s liquid smoke.

Nutrition

Serving: 1servingCalories: 505kcalCarbohydrates: 62gProtein: 8gFat: 27gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 876mgPotassium: 525mgFiber: 8gSugar: 18gVitamin A: 62IUVitamin C: 1mgCalcium: 228mgIron: 4mg
Keyword corn, cornmeal, homemade pancakes, vegan bacon

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

This post was created in partnership with One Degre Organics on July 2017; pictures, the recipe, and the ideas are all mine.

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