Many of you asked – so here’s the recipe for our favorite pancakes. As a bonus, they are gluten-free as well. My son and I LOVE them.
1/3 cup each: cornmeal, millet flour and coconut flour
1 cup rolled oats (quick)
1 tbsp basking powder
1/2 tsp cinnamon
1/8 tsp salt
2 farm-raised eggs, slightly beaten
1 1/2 cup organic soy or almond milk
4 tbsp butter, melted
2 tbsp brown sugar
In large mixing bowl, stir together cornmeal, millet flour, coconut flour, oats, baking powder, cinnamon and salt; set aside. In small mixing bowl, stir stir together eggs, milk, butter, and brown sugar. Add to dry mixture. Stir until well blended. Pour batter onto preheated griddle or pan. Serve only with pure maple syrup!