Gluten Free Cornbread Pancakes
Ingredients
Dry Ingredients
-
1
cup
finely ground cornmeal
-
1
cup
all-purpose gluten-free flour
-
2
teaspoons
baking powder
-
⅓
cup
chocolate chips (optional)
Wet Ingredients
-
2
large
eggs
-
½
cup
unsweetened applesauce
-
1
cup
unsweetened almond milk
-
2
tablespoons
maple syrup
-
3
tablespoons
melted coconut oil
Instructions
- Combine the dry ingredients in a medium bowl and set aside.
- Whisk together the eggs, applesauce, almond milk, and maple syrup in a large bowl.
- Slowly add the dry ingredients to the wet ingredients and mix until combined, being careful not to overmix.
- Add the melted coconut oil and mix again. Optionally, add chocolate chips.
- Heat butter or cooking spray in a large nonstick skillet over medium heat.
- Using a ⅓ cup measuring cup, spoon the batter onto the skillet. Cook for 2-3 minutes, then flip and cook for an additional 2-3 minutes until fully cooked.
- Serve with maple syrup.
Nutrition Facts (estimated)
Servings
2
Calories
385
Total fat
14g
Total carbohydrates
57g
Total protein
6g
Sodium
0mg
Cholesterol
0mg
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