Fluffy Cornmeal Pancakes with Balsamic Strawberries
Ingredients
Cornmeal pancakes
- 1 ripe banana
- 1 tbsp ground flax seeds
- 2 tbsp water
- 1 tbsp apple cider vinegar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp sugar or maple syrup
- 1 cup white whole wheat flour
- 1/2 cup corn meal
- 1 1/2 cups non-dairy milk
- 1 tsp cinnamon
Sweet balsamic strawberries
- 1/2 cup sliced strawberries
- 3 Tbsp balsamic vinegar
- 2-3 tbsp of sugar/maple syrup
- Pinch of cinnamon
Preparation
Preheat a griddle or pan.
In a mixing bowl, mash banana until mostly smooth.
Add flax seed and water, stir and let sit for 2-3 minutes.
Add apple cider vinegar, vanilla, salt, and sugar, mix well.
Add baking soda and baking powder, stir well.
Add flour, cinnamon, and milk, mix to form a thick batter, avoid over mixing.
When griddle is ready, scoop 1/4 cup of batter onto griddle, avoid spreading too thin.
Cook for 2-3 minutes until bottom is golden, flip and cook other side for 2-3 minutes.
Repeat with remaining batter, remove from heat and eat.
Strawberry topping
In a bowl, combine sweetener and balsamic vinegar, mix well to dissolve.
Add strawberries and cinnamon, toss to coat.
Adjust sweetness to preference.
Refrigerate until ready for use, use to top pancakes.
