One morning a few years ago, I was craving pancakes but didn’t have any spelt flour. I don’t really like white flour pancakes for whatever reason. But I had been on a cornmeal kick, so I decided to try making pancakes using cornmeal. It turned out to be really easy to come up with a good recipe!
This is really filling – I often make half the recipe. It’s also naturally sweet.
- 1/2 cup cornmeal
- pinch of whole wheat flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 mashed banana
- 1/3 cup almond milk
- 1/4 – 1/3 cup fruit – diced apple, blueberries, whatever you like
- Mix all the dry ingredients together.
- Add in the mashed banana and almond milk, and stir well. Gently stir in the fruit.
- Let the pancake batter sit for several minutes while you heat your skillet. You know the skillet is hot enough when, if you dash some cold water on it, the water droplets “dance.”
- If you are using a non-stick skillet, margarine is optional. If using a regular skillet, melt margarine for frying your pancakes in.
- Pour the batter onto your skillet (a full recipe makes two regular-size pancakes). Cook until you see bubbles appear, then flip over and cook on second side.
- Serve and enjoy!
I often eat it with a nutbutter sauce, which is super-easy to make.
- 1 Tbs your favorite nutbutter sauce
- 1 Tbs almond milk
Beat together with a fork. At first you’re going to think this is crazy, but keep going – you’ll eventually get a creamy sauce.
Approximate Nutrition Info
Pancakes (assuming no margarine) : 324 calories; 3.7g fat; 69g carbs; 6.4g protein
The nutrition info for the nutbutter sauce will vary based on your choice of nutbutter.