3 tbsp sugar (I use turbinado but regular or vegan sugar is fine)
¼ tsp salt (optional)
Mix together well:
1⅓ cup almond milk (can substitute with soy)
1 tbsp ground flaxseed mixed well with 6 tbsp water
2 tsp lemon extract
3 tbsp canola oil
½ cup frozen corn kernels (leave them out at room temperature for around five minutes before adding)
Make a well in the bowl of dry ingredients and pour in the almond-milk-flaxseed mixture. Mix with just a few strokes until the wet ingredients are just moistened. The batter should be lumpy.
On a very hot iron skillet, spray some oil or smear a light film.
Pour ¼ cup of the batter on the skillet. It will spread into a round. If it needs some help spreading, just nudge it slightly with the bottom of the cup.
Cook until bubbles appear in the center and the sides are slightly dry. Lift a corner gently with a spatula and if the pancake is golden-brown underneath, flip over and cook the other side for another minute or so.
This batter is thick, so remember to cook both sides thoroughly so that you are not surprised by raw batter smack in the middle of your pancake as you’re eating it. If you are not sure, you can poke the underside of the pancake with a fork while it is still on the skillet. If batter runs out, you need a few more seconds of cooking.
Enjoy with warm maple syrup or any topping of your choice. Tip: Blueberries go great with the lemony tang of these pancakes.
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/lemony-soy-corn-pancakes/