Cornbread Pancakes
Ingredients
The pancake batter
-
1
cup
white whole wheat flour
-
1
cup
fine ground cornmeal
-
1 ½
teaspoons
baking powder
-
¼
teaspoon
baking soda
-
¼
teaspoon
salt
-
1
large
egg
-
1 ¾
cups
unsweetened almond milk
-
¼
cup
melted coconut oil
-
1
teaspoon
vanilla extract
-
¼
teaspoon
almond extract
-
3
tablespoons
honey
Toppings
-
to taste
desired toppings for serving
Instructions
- Whisk together the dry ingredients in a large bowl.
- In a separate bowl, whisk together the wet ingredients until well combined.
- Combine the wet and dry ingredients, mixing until just combined and slightly lumpy.
- Let the batter rest for about 5 minutes.
- Heat a nonstick skillet or griddle over medium heat and mist with oil.
- Scoop about ¼ cup of batter for each pancake into the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Repeat until all batter is used and serve with desired toppings.
Nutrition Facts (estimated)
Servings
12 pancakes
Calories
151
Total fat
6g
Total carbohydrates
21g
Total protein
3g
Sodium
178mg
Cholesterol
14mg
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