I kinda have a thing for pancakes. Growing up my Dad would make an assortment of pancakes including buckwheat cakes, classic ones, and most memorable in my mind, cornmeal pancakes. Taking a few notes out of his book, I decided to create some similar ‘cakes.
Of course these pancakes have a few personal touches including globs of spiced pumpkin and cinnamon apples to add a few more nutrients! The highlight of the recipe is that it combines whole wheat flour and cornmeal to create a perfect pancake that tastes like a fluffy piece of cornbread.
whole wheat and cornmeal pancakes
- 1/4 cup whole wheat flour
- 1/4 cup cornmeal
- 2 tsp agave nectar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 1 egg white
- 1/2 cup almond milk
- 1/2 cup chopped apple (or any other fruit you desire)
- 1 tsp cinnamon
- 1/3 cup canned pumpkin
- 1 1/2 tbsp maple syrup
In a medium bowl, mix together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Combine the dry and wet ingredients until smooth.
Heat a large skillet and spray with cooking spray as needed. Pour about 1/4 cup of pancake batter into the hot skillet. Wait until bubbles appear on the surface of the pancake before flipping.
For the apple and pumpkin topping, I combined the pumpkin puree with cinnamon and maple syrup. I spread a layer of the puree onto the pancake stack and sprinkled the cinnamon apples over the top. You can also pop the apples in the microwave to heat them quickly (microwaved apples is a favorite late night snack among my housemates and I).