Flavorful Vegan Herb Hoecakes (Johnnycakes)

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These savory cornmeal pancakes are given a delicious upgrade with fresh herbs and nutritional yeast.

INGREDIENTS

Dry Ingredients

  • 1 cup Cornmeal (fine or medium grind)
  • 1/2 cup All-Purpose Flour
  • 1 Tbsp Baking Powder
  • 2 Tbsp Nutritional Yeast (for savory/cheesy flavor)
  • 1 tsp Salt
  • 1 tsp Cane Sugar (optional, for balance)
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Black Pepper

Wet Ingredients

  • 1 1/4 cups Unsweetened Plant Milk (oat or almond milk  recommended)
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsp Vegetable Oil or melted Vegan Butter
  • 2 Tbsp Fresh Chives, chopped
  • 2 Tbsp Fresh Parsley, chopped

For Cooking

  • Oil or Vegan Butter, as needed for the griddle

INSTRUCTIONS

STEP 1: PREPARE BATTER

  1. Make "Buttermilk": In a medium bowl, combine plant milk and apple cider vinegar. Whisk and let sit for 5 minutes. Stir in the oil/melted vegan butter.
  2. Mix Dry: In a separate large bowl, combine cornmeal, flour, baking powder, nutritional yeast, salt, sugar (if using), dried thyme, and black pepper. Whisk well.
  3. Combine: Pour the wet ingredients into the dry ingredients. Stir just until combined (the batter will be thick and slightly lumpy; do not overmix!).
  4. Add Herbs: Gently fold in the fresh chopped chives and parsley.

STEP 2: COOK

  1. Heat Griddle: Heat a large non-stick skillet or griddle over medium heat. Lightly grease with oil or vegan butter.
  2. Form Cakes: Pour or scoop the batter onto the hot surface, forming cakes about 3 inches in diameter (approx. 1/4 cup each).
  3. Cook: Cook for 3-4 minutes per side. Flip when bubbles appear on the surface and the edges are set and golden brown. Cook the second side until golden brown and cooked through.
  4. Serve: Serve immediately. Enjoy!


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