Cornmeal Pancakes

These Cornmeal Pancakes are a delicious and wholesome twist on traditional pancakes, combining the nutty flavor of cornmeal with the warmth of spices. Perfect for a Paleo Indian brunch, they offer a satisfying and nutritious start to your day.

Ingredients

• Cornmeal - 1 cup
• Almond flour - 1/2 cup
• Coconut milk - 3/4 cup
• Eggs - 2 large
• Baking powder - 1 tsp
• Ground cumin - 1/2 tsp
• Salt - 1/4 tsp
• Coconut oil - 2 tbsp (for cooking)
• Honey - 1 tbsp (optional, for sweetness)

Steps

1. In a mixing bowl, combine the cornmeal, almond flour, baking powder, ground cumin, and salt.
2. In another bowl, whisk together the coconut milk and eggs until well combined.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. If desired, add honey for sweetness.
4. Heat 1 tablespoon of coconut oil in a non-stick skillet over medium heat.
5. Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface.
6. Flip the pancakes and cook for another 2-3 minutes until golden brown.
7. Repeat with remaining batter, adding more coconut oil as needed.
8. Serve warm with your choice of toppings like fresh fruit, nuts, or maple syrup.

Nutrition

• Calories: 300
• Protein: 8 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 200 mg
• Cholesterol: 186 mg
• Total Fat: 12 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• Rich in fiber, supporting digestive health.
• Gluten-free and suitable for Paleo diets.

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