Vanilla Cornmeal Protein Pancakes

Nicolette Stramara

by | Updated: December 3rd, 2016

Cornmeal is probably the last pick for the pancake league, but it’s truly a diamond in the rough. If you’ve ever had the pleasure of indulging in sweet southern cornbread, you must remember its fluffy, cake-like consistency. Bring that to the breakfast table with a hint of vanilla and a side of citrus. You’ll knock it out of the park!

Vanilla Cornmeal Pancakes Recipe

Vanilla Cornmeal Protein Pancakes

Makes 5 pancakes / 1 serving


1/3 cup whole wheat pastry flour
½ scoop vanilla protein powder
2 Tbsp. gluten-free cornmeal
2 tsp. sucanat (or coconut sugar)
¼ tsp. baking powder
¼ cup almond milk
½ tsp. vanilla extract
1 whole egg


  1. In a large bowl, whisk together milk, vanilla and egg.
  2. Add remaining ingredients and stir until smooth.
  3. Coat a skillet with non-stick cooking spray and set on stovetop over medium heat.
  4. Spoon about 3 tablespoons of pancake batter onto skillet and cook until golden brown on each side. Makes about 5 pancakes.
  5. Let pancakes cool slightly before topping with melted Sweet Spreads Cinnamon Roll Coconutter, mandarin oranges, white chocolate chips, vanilla yogurt and sprinkles!