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!