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Light and fluffy pancakes that taste just like cornbread! Made with corn flour and brown rice flour!
In a large mixing bowl, whisk the wet ingredients (egg through agave) together.
In a separate bowl, add the dry ingredients (flour through baking soda) and stir/whisk to combine. Pour the dry ingredients into the bowl with the wet and mix until completely smooth.
Heat a skillet just above medium heat and add enough oil/butter to grease it.
Measure ¼ cup worth of batter and pour onto the hot skillet. You’ll probably need to do this in batches but cook as many as you can fit onto the skillet.
Allow the pancakes to cook until bubbles rise to the top, 1 to 2 minutes, then flip and cook another 45 seconds on the other side. Remove cooked pancakes to a plate. Repeat with all the remaining batter.
Serve with butter and honey the way you would cornbread!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!