Sweet Cornbread Pancakes
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Recipe Card
ingredients
- 3/4 cup plus 2 tbsp buttermilk
- 3/4 cup cornmeal
- 1 tablespoon unsalted butter
- 1 large egg, at room temperature
- 1/4 cup gluten free flour blend
- 1/2 teaspoon xanthan gum
- 4 teaspoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- blueberry-lavender compote
Method
Step 1
Stir together 3/4 cup buttermilk, cornmeal, and butter in a microwave-safe measuring cup. Microwave for about 1 minute. Set to the side and allow to cool.
Step 2
Once the cornmeal mixture is cooled, stir in the large egg and remaining 2 tablespoons of buttermilk.
Step 3
Whisk together all the dry ingredients in a medium bowl. Whisk in the cornmeal mixture until combined and most of the chunks are gone. Let sit for about 15-20 minutes while the pan is heating up.
Step 4
Heat a nonstick pan over low-medium heat and lightly grease with coconut oil spray. After preheating the pan for about 15 minutes, spoon in 4 tablespoons of batter.
Step 5
Cook until the top begins to bubble, about 4-5 minutes. Flip and cook the side until golden, 4-5 minutes. Repeat with remaining batter until all the pancakes are ready.
Step 6
Top with homemade blueberry-lavender compote.