|Cornmeal Pancakes with Raspberries
I make them with a combination of whole grain flours -- half cornmeal and half whole grain spelt flour. They're packed with nutrients and fiber. While they're cooking, I add fresh raspberries, but frozen would work, too. These pancakes are technically vegan, but they taste amazing. Don't believe me, give them a shot!
Cornmeal Pancakes with Raspberries
Serves 2 people (makes about 5-6 medium-sized pancakes)
Cooking time: 20 minutes
1 cup almond milk or rice milk
2 tablespoons maple syrup
1 tablespoon cider vinegar
1/2 cup cornmeal
1/2 cup whole wheat flour (I used spelt flour)
1/2 teaspoon sodium-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen raspberries
In a large mixing bowl, combine the almond or rice milk, the maple syrup, and the apple cider vinegar and whisk together. Set it aside.
In another bowl, combine the cornmeal, whole wheat flour, baking powder, baking soda, and salt and mix together. Then, add the dry mixture to the wet mixture and stir together until there are no lumps. Be careful not to over beat!
Heat a frying pan or griddle to medium to medium-high heat. Coat the cooking surface with vegetable oil or spray (I prefer grapeseed oil). Pour a scoop of the mixture in the center onto the hot surface. Place raspberries on the pancake, gently pressing them into the batter.
Cook until small bubbles appear in the top surface. Using a spatula, flip the pancake and cook for another minute. Remove to a plate. Repeat until all the batter is used.
Serve along with good maple syrup. Enjoy!
Source for Ingredients
organic cornmeal, organic spelt flour, organic raspberries, baking powder, baking soda, and Kosher salt from Whole Foods
organic apple cider vinegar and organic maple syrup from Trader Joe's