Cornbread Pancakes – a delicious recipe with Egg, Almond Milk, Vanilla, Olive Oil, u00be, Brown Rice Flour. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a large mixing bowl, whisk the wet ingredients (egg through agave) together.
2
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.
3
Heat a skillet just above medium heat and add enough oil/butter to grease it.
4
Measure 1/4 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.
5
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.
6
Serve with butter and honey the way you would cornbread!
355
kcal
Calories
19
g
Fat
35
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 whole Egg, 1-1/4 cup Almond Milk, 1 teaspoon Vanilla Extract, 1 Tablespoon Grapeseed Or Olive Oil (or Melted Butter) Plus Extra For Your Griddle, and more.
Yes, Cornbread Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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