I knew some of the blue cornmeal I bought at the farmers market was destined for pancakes. I love good pancakes, but I also like to feel good about eating them, and this recipe does it for me. We had them with some yummy pastured pork breakfast sausage. If you’re not concerned about gluten free or high fiber, you can use regular all purpose flour to make the batter, just check the instruction note at the bottom of the recipe.
(Breakfast) Blue Cornmeal Pecan Pancakes (Gluten Free)
These are delicious, high fiber pancakes. If you'd prefer to have muffins, add 1/4 tsp baking soda and put the batter in muffin tins and cook about 20 min. on 400.
- 1 2/3 cup blue cornmeal
- 2/3 cup coconut flour
- 1/3 cup garbanzo bean flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 eggs, beaten
- 1 banana, mashed
- 1/4 tsp vanilla
- 2 1/2 cups half and half
- 2 TBSP coconut oil, melted
- 1/3 cup crushed pecans
- 2 TBSP butter
- In a large bowl mix the first 6 (dry) ingredients together.
- In a separate bowl mix the eggs, banana, vanilla, half and half, and coconut oil.
- Add the liquid ingredients to the dry ingredients, mix well.
- Stir in pecans.
- Let mixture sit so the flour has time to absorb the liquid. Add more milk or half and half if too thick. The batter is thicker than regular pancake batter.
- Heat pancake skillet on medium. Right before you put batter on skillet, smear with butter or oil.
- Cook pancakes until golden on each side.
- For syrup suggestions, click here.
- Note: If you want to use all purpose flour, omit coconut and garbanzo flour, and add 1 cup of all purpose. Also, decrease the half and half to 2 cups.