Johnnycakes (Cornmeal almond pancakes)

 I made these a couple of years ago and thought they were the best pancakes I ever made. If you know me you know I had a traumatic pancake experience as a kid (ate too many, to be polite, if all things), and I avoid cakey flapjacks (and muffins, for that matter) like the plague.

These are yummy and slightly crispy and dense and delicious, in their own or with syrup or (my favorite) a little drizzle of honey.

I made it dairy-Kaiden instead of vegan this time and I’m glad I did. Whole milk instead of almond, melted butter instead of coconut oil, etc. But still fried in coconut oil for cooking.

Almond Cornmeal Pancakes aka Johnnycakes

https://www.willfrolicforfood.com/blog

Serves 2-3 people

Ingredients

• 1 cup almond meal

• 1 cup yellow cornmeal (I used fine, could also use half coarse as half)

• 1 tsp baking soda

• 1/2 tsp sea salt

• 1 egg

• 1 1/4 cup (almond) milk

• 3 tbsp agave (or maple syrup)=4 Tbsp sugar

• 2 tbsp melted coconut oil (or butter) + more for frying

• Maple syrup, honey, agave, and almond butter -- to serve

Method

1. Heat skillet or griddle to 300'F. Coat with coconut oil.

2. In a large bowl, combine almond meal, cornmeal, baking soda, & salt. Add almond milk, egg, agave, and coconut oil and stir until a thick batter forms. Spoon batter onto your griddle -- mine were about 3 to 4 inches each. When bubbles begin to form and pop in the center of the cakes, flip. Cook 2 minutes more or until golden brown on each side and the center is fully cooked.

3. Serve with almond butter or ghee and your favorite syrup.

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