Cornmeal Pancakes
Written by Rachel, Posted in Appetizers, Breakfast, Dessert, Eggs, Gluten Free
Cornmeal Pancakes
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 2 t coconut oil (plus a little more for cooking)
- 2 egg
- 1 t baking soda
- 2 t baking powder
- pinch salt
- 1/4 T maple syrup
- 1 C cornmeal
- 1/2 C buttermilk
- roasted almonds, chopped (optional – for topping)
Instructions
- Mix wet ingredients in a small bowl.
- In a separate bowl, mix dry ingredients.
- Whisk all ingredients together.
- Let stand 5 minutes. (The batter should be pretty thin.)
- Put a little bit of coconut oil on the hot griddle, over medium-low heat. Pour a small amount of batter in a circle (about 1/8 C or less). Cook about 2 minutes on the first side (until the bubbles that form stay, and don’t pop and disappear), flip, cook about 1 minute on the second side.
- Top with Warm Persimmon Sauce, chopped almonds, and maple syrup.
