Hazelnut Maple and Poppy Seed Spiced Corn Cakes


The weekend calls for regale and fanciery. Yes, I know the latter is not a real word. But it’s real to me, and it means that on either Saturday or Sunday morning, Todd and I will have an extravagant and downright snobby breakfast. It will be fit for someone who does not reside in a tiny thimble of a house in the wilds of Alaska, and who does not live with a giant, shedding, beast of dog that steals your spot in bed in the dark of the night. This imaginary person also probably isn’t vegan. This imaginary person is obviously not us… These Hazelnut Maple and Poppy Seed Spiced Corn Cakes definitely qualified as one of these breakfasts. These are super hearty and delightfully filling. Todd and I could eat only eat half of our portions…but that may be because we split the entire batch of nine pancakes. What? Gluttony goes hand in hand with regale…you know it does. 

Sweetened with maple syrup and Hazelnut Kahlua, these dense corn cakes lend a good, crunchy, and wholesome bite from the polenta, hazelnuts, and poppy seeds. Spiced with cinnamon, cardamom, and nutmeg for seasonal flare!

Hazelnut Maple and Poppy Seed Spiced Corn Cakes

Inspired by The Sweet Life

Makes 9 medium pancakes

  • –Wet–
  • 1 cup soy milk (I used unsweetened, plain)
  • 1 tsp. apple cider vinegar
  • 1/4 cup pure maple syrup
  • 2 tsp. Hazelnut Kahlua 
  • –Dry–
  • 3/4 cup all purpose flour
  • 1/2 cup  polenta (or cornmeal for a finer consistency)
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cardamom
  • dash of freshly ground nutmeg
  • –Add-Ins–
  • 1/4 cup chopped hazelnuts
  • 2 Tbsp. poppy seeds

In a large bowl, whisk together the soy milk and the vinegar and allow to rest for about 5 minutes or until it’s curdled slightly. 

Meanwhile, in another bowl, whisk together the dry ingredients. 

Now, whisk the maple syrup and Kahlua into the soymilk mixture.

Heat a large frying pan over medium-low heat and spray with a non-stick cooking spray.

Slowly and gently add the dry ingredients to the wet and stir to combine. Do not overmix! A few lumps of flour are okay. Gently stir in the hazelnuts and poppy seeds.

Once the pan is hot, drop a 1/4 cup of batter into the pan and allow to cook until bubbles begin to form throughout the pancake. Spray the top of the pancake with cooking spray and flip. Cook about 1 minute then remove and repeat with remaining batter. 

Top with a pat of vegan butter and additional maple syrup! 

Now go make these, and lavish in your opulent breakfast!

Chair-dancing to, The Oh Hello’s – Eat You Alive

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