Blue corn Pancakes
Approximate cook time 15-20 minutes
- 1 cup blue corn meal (we recommend Ramona Farms)
- 1/2 cup of gluten-free pancake mix (such as Bob's Red Mill)
- 1-2 eggs
- pumpkin seeds or pine nuts (or another nut native to your area)
- 1 tbsp. coconut oil
- ½ coconut milk
- 1 tsp. sea salt
*Preheat a nonstick griddle/pan.
In a medium bowl, mix the blue cornmeal, gluten free pancake mix, salt, and coconut oil. Then, stir in the coconut milk until all of the ingredients are wet. Cover and let stand for a few minutes. If the batter is stiff, add a little more coconut milk until it flows off the spoon. The batter should be thick yet smooth.
Heat a large cast iron skillet or pan over medium heat, and grease it with a dab of coconut oil (or another healthy oil). Use about 2-3 tablespoons of batter for each pancake. Sprinkle cinnamon over cakes after pouring onto hot griddle. When the surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. Careful when flipping, since they’re free of gluten they will not stay together as well. Do not overcook because they will harden.
When they are cooked, sprinkle on some pumpkin seeds (or other nut of your choice) and pour on natural maple syrup to taste. Enjoy!
***Please keep in mind that while these pancakes are unequivocally healthier than “regular” pancakes, natural sugars are present in the ingredients. Be mindful of portion size, and use a minimal amount of all-natural maple syrup. If you are diabetic, consult with a nutritionist to determine whether this is a healthy option for you at all.