Cornbread Pancakes: Ready in a flash for breakfast or dinner

 

Not only are these fluffy beauties easy and healthy – they’re safe for my gluten-free friends, too!

We’re using corn flour and almond flour. Almond flour can be found in more and more supermarkets these days due to the number of people who eat gluten-free. Almond flour adds protein and calcium, two nutrients that typical cornbread or pancakes lack. So you can feel good about starting your day with these cornbread pancakes. They’d also make an easy dinner.

If you have any left over – which I never do, by the way – you can store them in the fridge and reheat them in your oven on the lowest possible temperature until warm.

I like to top these cornbread pancakes with homemade tomatillo sauce, which is also very easy to prepare. Another delicious topping would be your favorite healthy salsa. To serve them as a treat instead of a meal, top them with maple syrup or fruit.

By the way – try to use organic corn flour if you’re able. These days, you can’t be sure how non-organic corn has been farmed. Besides being sprayed with pesticides, non-organic corn might also have been genetically modified (GMO). It’s like the Frankenstein of corn – ick!

Now, some of you may still be saying, “So what? It’s modified. As long as it tastes like corn, who cares?” Well, recent studies are beginning to prove that these foods cause toxic reactions in the digestive tract. And I care about all of you; so if I had my way, you’d use organic corn flour 🙂

 

Cornbread Pancakes
(Serves 4)
1 1/2 c. corn flour*
(Note: Do not use prepackaged cornbread mix)
1 1/2 c. almond flour
1/2 tsp. salt
2 tsp. baking powder
2 c. coconut milk
1 1/2 packets of NuStevia
2 tbsp. coconut oil or other healthy oil
Optional toppings: tomatillo sauce or salsa, sautéed sliced tomatoes, green onions, jalapeño slices

Place the oil into a skillet. (Iron skillets work great for pancakes, by the way…)

Warm the skillet over medium heat.

Mix dry ingredients.

Mix milk into dry ingredients. Let batter sit for 1 minute.

Pour small portions of batter into the skillet just as you would for typical pancake batter.

Once the pancakes start to bubble, flip them over. Cook for about 2 minutes on the other side.

Serve with your favorite toppings.

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