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Vegan Oatmeal Corncakes

  • Author:
  • Total Time: 30 mins


  • 3 tbsp water or almond milk
  • 1 tbsp flax meal (we use Bob's Red Mill)
  • ½ cup old fashion oats (we use Bob's Red Mill rolled oats)
  • ½ cup cornmeal (we use Bob's Red Mill)
  • ¼ cup whole wheat flour
  • ½ tsp baking soda
  • 2 tbsp sugar
  • 1 tbsp coconut oil, melted
  • 1- 6oz container of vanilla soy yogurt (we use Silk Live!)
  • ¼ cup vanilla almond milk (we use Silk Pure Almond)
  • Cooking spray


  1. In a small bowl, combine 3 tbsp water or almond milk with flax meal. Set aside
  2. In a large bowl, combine oats, con meal, flour, baking soda and sugar
  3. In a medium bowl, mix together melted coconut oil, soy yogurt, flax meal mixture and almond milk until well combined
  4. Pour into oats and corn meal mixture
  5. Whisk together until just combined. Let sit for about 5 minutes.
  6. Generously spray a non stick pan with cooking spay. Spoon about 1/4 cup of batter and cook at medium heat for about 2 minutes per side.
  7. Serve with raspberry sauce or your favorite topping!
  8. Raspberry Sauce
  9. In a small sauce pan, combine raspberries, ¼ cup water and sugar. Bring to a boil, reduce heat and let it cook at medium heat for about one minute.
  10. In the meant time, mix corn starch with 1 tablespoon of water until dissolved. Pour into raspberries mixing constantly. Bring to a boil then turn off heat. Set aside (sauce will thicken as it cools)
  • Prep Time: 5 mins
  • Cook Time: 25 mins

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