These pancakes remind me of what I imagine cowboys eat. A pleasant gritty texture full of flavor, served up hot from a cast iron skillet with melted butter on top and honey dripping over the sides. Whatever is not eaten I refrigerate, and warm up later in the toaster. These have quickly become a family favorite.
- 3/4 cup cornmeal… Bob’s Red Mill is our favorite.
- 2 TBS coconut sugar
- 3/4 cup boiling water
Pour hot water over the cornmeal and coconut sugar mixture, allowing it to soften while proceeding with recipe.
- 1 cup rice flour
- 1 TBS baking powder
- 1/4 tsp. baking soda
- 1 tsp. salt
In medium size bowl whisk dry ingredients.
- Mix 1 cup rice milk plus 1 TBS vinegar and let it sit.
- 2 eggs lightly whisked
- 1/4 cup vegetable oil
- Add milk/vinegar mixture to eggs, oil, and softened cornmeal.
Once your lightly oiled pan is hot, gently mix wet mixture into the dry ingredients. Cook and enjoy!
