Autumn Cornmeal Pancakes ( dairy free & gluten free )

About a month ago, I was transferring my bag of cornmeal into mason jars. There was 2/3 cup that wouldn't fit in the jar and I was not going to let it go to waste, or use another mason jar for such a small amount of cornmeal.  So naturally, I decided I would make something with the cornmeal.  I forced myself to record my measurements (I am so bad at keeping track of my culinary experiments!) so that I could share the recipe.

I love the texture of these pancakes.  They get crispy on the outside, and kind of cakey on the inside.  They are really filling and satisfying.  When I made them a month ago, I made a maple apricot sauce, but I didn't feel that it was fitting for the fall.  For these, I used a bit of freshly ground nutmeg and cinnamon and then to make them more substantial, I topped them with a few sliced bananas and maple syrup. You can use this recipe as a base and come up with many variations depending on the season or your mood.  

Autumn Cornmeal Pancakes ( dairy free & gluten free )

Serves 2 slightly hungry people

• 2/3 cup yellow cornmeal
• 1/4 cup coconut flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground cinnamon
• 2/3 cup almond milk* (or milk of your choice)
• 1 teaspoon vanilla extract
• 1 teaspoon agave syrup (or maple syrup)
• 2 teaspoons coconut oil (in liquid state)**
• 2 eggs

* When using coconut oil that needs to be in its melted state for a recipe, if you are combining it with something cold, like milk, it is important to heat up the milk so that the coconut oil does not become solid again.  In this case, I heated up the almond milk slightly, so that it was at room temperature before adding the coconut oil.

** During the cooler months, coconut oil will be in its solid state.  If your recipe calls for it to be in its liquid state, you can heat it up in the microwave or on the stove for a few seconds.

1. In a medium sized bowl, whisk together the cornmeal, coconut flour, baking soda, baking powder, salt, nutmeg and cinnamon.
2. In a liquid measuring cup, whisk together the almond milk, vanilla extract agave syrup, coconut oil and eggs.
3. Pour the wet ingredients into the dry ingredients, and mix just until everything is incorporated.
4. Heat a nonstick skillet to medium-high and use your oil of choice to slightly coat the pan.
5. Using a 1/4 cup measure, place batter onto a heated skillet and when the edges start to bubble slightly, lower the flame to medium and flip the pancake over.  Cook until both sides are golden.

Enjoy!  Let me know if you try any variations of this recipe!

-Deniz

The Chef in the City