They’re inspired by cornbread, including a mixture of whole-wheat pastry flour and organic yellow cornmeal, but prepared as fluffy pancakes.
INGREDIENTS
SERVES 2
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2/3 cup Whole Wheat Pastry Flour
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1/2 cup Cornmeal Medium Grind Organic
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2 tsp Baking Powder
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1/2 tsp Ground Coriander
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1/4 tsp sea salt
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1/2 cup Fat-Free Milk
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2 egg(s)
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1 tbsp extra-virgin olive oil
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1 garlic clove
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1 tsp Lime Zest
DIRECTIONS
1
In a medium bowl, whisk together the flour, cornmeal, baking powder, coriander, and salt. Make a well in the center and whisk in the milk, eggs oil, garlic, and lime zest until well combined.
2
Spritz a large nonstick (PFOA-free) skillet (or griddle) with cooking spray and heat over medium. In batches, ladle the batter onto the skillet, about 1/4 rounded cup per pancake. Cook until lightly browned, about 2 1/2 minutes per side. (Hint: When making pancakes in batches, you can keep the prepared pancakes warm in a 200°F oven until all pancakes are done.)
3
Serve warm as desired.
4
Serving idea: Top with guacamole, serve with a side of pico de gallo or salsa, and garnish with the fresh cilantro. Alternatively, simply drizzle with honey for a sweet and savory bite.