If honey and cornmeal don’t go together than I don’t know what does. I don’t know about you, but I have always loved cornbread. My mom would cook cornbread in the same sheet pan she would use for cakes, so subsequently I always thought of it as a cake that my parents let me eat with dinner. Cake for dinner? I was all about it. As an adult I don’t find many excuses to eat cornbread.In an effort to eat less processed foods, and as grains play a less significant role in my diet, cornbread has lost it’s place at the dinner table, except on special occasions of course.
[Pan]Cake for breakfast?
Now, I love pancakes and waffles, and anything of the sort. Though, these days I don’t find myself eating waffles on the reg, like I did in my younger years. My body doesn’t tolerate a carbohydrate dense breakfast in the morning. Carb heavy morning meals cause my blood sugar to swing, and I get hungry an hour later. When I am making pancakes, I am usually making them for Kevin. The funny thing is I think he like pancakes much less than I do, but breakfast in bed is one of the ways I show my love. And, I find great satisfaction in experimenting with foods, you all know this. These tasty gluten-free cornmeal pancakes are something I made for Kevin the first morning after he had gotten back from his 4th deployment. They look rather patriotic, but that was just a coincidence.
Why these gluten-free cornmeal pancakes trump traditional breakfast favorites:
- Two words. Healthy. Fat. These pancakes use coconut oil, and coconut cream which is significantly better for your body than the standard vegetable oil used in normal pancakes or waffles.
- No processed sugar. Raw honey is unpasteurized, and unprocessed. This type of honey retains much more of the natural vitamins and enzymes. In processed honey, the sugar component is essentially all the remains so you lose all the nutrients, antioxidants, and beneficial enzymes. *raw honey should not be given to infants*
- Whole corn meal is gluten free, meaning that it is usually less inflammatory to the gut lining (unless you have a sensitivity to corn), and it is pretty darn close to a whole food as it is just milled corn.
- They are delicious.
Looking for another great pancake option? Check out these Paleo Banana Flour Pancakes!
Honey Cornmeal Pancakes with Coconut Cream Icing
What is better than the sweet taste of cornmeal and honey. These pancakes make a great option for breakfast celebrations. They are gluten free, and with no processed sugar you can feel great about this indulgent meal.
- 1 1/3 cup cornmeal
- 1 cup coconut or almond milk
- 2 tbsp raw honey melted
- 2 tbsp coconut oil melted
- 1 cage-free egg
- 1 tbsp baking powder
- 1 pinch salt
- 1 tsp vanilla
- extra coconut oil for the pan
- 1/2 cup coconut cream
- 2 tbsp raw honey melted
- 1 tsp vanilla
- 1 cup fresh or frozen berries thawed
Coconut Cream Icing
Before making this recipe, put a can of full fat coconut milk in the fridge or freezer for several hours to allow the cream to separate from the water,
Separate the coconut cream by scooping it out with a spoon and set aside.
Combine the 2 tbsp of honey and 1/2 tsp vanilla with the coconut cream in a bullet or blender, or mix until smooth. Place in the refrigerator until pancakes are ready.
Combine milk and cornmeal in a medium sized bowl. Mix together.
Add the remaining ingredients, and whisk well.
Heat a frying pan on medium with a little bit of coconut oil. Once pan has warmed, add about 1/2 cup of batter.
Allow pancake cook. Once bubble develop and pop in the batter, flip.
Top with the coconut cream icing and berries, serve and enjoy!
Raw honey tends to be more viscous than regular honey. By melted I just mean to heat it slightly in a microwave (which may not be necessary in a warmer climate) so that it is a little easier to incorporate. It does not need to be full melted or liquid.
If you are in a pinch and don't want to wait for the coconut cream to separate, you can top these puppies with grass-fed butter and real maple syrup, jam or just honey.