Lemon Cornmeal Pancakes
- 2 cups gluten-free all purpose flour (I used Bob’s Red Mill. You can also sub regular AP flour 1:1)
- 1 cup cornmeal
- 1 tsp. baking powder
- ½ tsp. Baking soda
- ½ tsp. salt
- ¼ cup unsweetened applesauce
- 1 egg
- 1 tsp. vanilla
- 1 ½ cups milk (I used unsweetened almond)
- Zest of 1 lemon
- Juice of ½ lemon
- In a large bowl, whisk to combine the flour, cornmeal, baking powder & soda, and salt.
- In a separate bowl, whisk to combine the applesauce, egg, vanilla, milk, and lemon zest & juice.
- Combine the wet ingredients with the dry ingredients and mix well.
- Heat a large pan
over medium heat (I used a cast-iron skillet). Grease the pan however
you’d like, non-stick spray, butter, coconut oil, etc.
- Using a ¼ cup measurement, form pancakes in the pan. Flip when bubbles have surfaced, or when golden brown.
- Serve warm and top with my mixed berry chia seed jam, or fresh fruit, yogurt, maple syrup, or honey.
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