Recipes

Country Cornmeal Pancakes

by Jessica Mishra on April 10, 2012

Anyone else like a good cornbread?  If it’s done right, it is lightly crisp on the outside, and warm and moist on the inside.  One of my favorite restaurants that I used to frequent in Austin, Z Tejas, was famous for their cornbread.  Made to order, they served it in a cast iron skillet with a delightful honey butter on the side.  You could tell it was homemade because it has whole bits of corn in it. 

These pancakes are inspired by that amazing cornbread.  They fall somewhere on the spectrum between cornbread and pancakes.  The beauty of these pancakes is that you can make them savory or sweet.  For a savory variety, try adding a little bacon, chives, jalapenos and melt a bit of organic cheddar cheese on top. 

I chose to serve them sweet, with mashed raspberries on top, a dollop of coconut cream (coconut milk that has been refrigerated) and a drizzling of maple syrup.  These were even good 2 days later.  I simply put them in the oven for a few minutes to toast them and topped them with a little butter.  Yum!  The Texas girl in me definitely triumphed with this recipe.  I hope you enjoy it!

Country Cornmeal Pancakes (Gluten-free, Dairy-Free, Egg-Free)

Ingredients:

  • 2 tablespoons ground flax seeds (flax meal)
  • 6 tablespoons hot water
  • ¼ cup full-fat coconut milk
  • ¼ cup melted coconut oil
  • 1 cup organic cornmeal (organic ensures it is non-GMO)
  • ¼ cup brown rice flour
  • ¼ cup arrowroot powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ½ tablespoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons whole cane sugar, Rapadura, or other granulated sugar
  • ¼ – ½ cup water

Start by adding the hot water to the ground flax seeds.  Whisk until the mixture starts to become gel-like.  Set aside.

Combine the cornmeal, brown rice flour, arrowroot powder, cinnamon, ginger, baking powder, baking soda, and sugar in a large bowl.    

Add the coconut milk and melted coconut oil to the water/seed mixture and whisk together.   Then pour into the dry mixture and stir.  Slowly add the water and continue to stir until a pancake consistency is reached.  For a thicker, more cake-like pancake, use less water.  For a thinner pancake, use more. 

Warm a frying pan on medium heat and add about a tablespoon of butter or coconut oil to the pan.  Use a ladle to scoop some of the batter into the pan.  Watch the pancakes until the edges start to brown slightly and you see several air holes.  Flip the pancake and let sit for about a minute more (be careful to flip fast as the pancakes are a little fragile).  Serve warm with a side of chicken sausage and greens!  A good, old-fashioned country breakfast like this will cure any ailment.  

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Anonymous April 13, 2012 at 12:31 pm

>Jessica, this looks fantastic! I generally prefer a lower level of effort when cooking, but I will have to try this one. Being a Southern native myself, I have a strong attraction to cornbread. I'll let yo know how it goes.

Thanks for the recipe,
Martin

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Beaming with Health April 13, 2012 at 4:29 pm

>Thanks Martin! This one is totally worth the effort if you ask me. :) I am excited to try it out in a savory fashion this time. Let me know how you like it if you try it out!

Jessica

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