• ¾ cup corn flour
• ⅓ cup cornmeal (preferably medium or coarse grind)
• 1 teaspoon kosher salt (cut back to ½ teaspoon if using regular table salt)
• 2 tablespoons coconut oil (or ghee if not dairy-free)
• 1 cup boiling water
• ½ cup unsweetened almond milk (my favorite is Three Trees Almond Milk)
• 1 large egg
• 2 teaspoons baking powder
In a large bowl, whisk together the cornmeal, salt, and ½ cup of the corn flour. Add in the coconut oil and then pour in the boiling water and whisk well. Cover the bowl with plastic wrap and let sit for at least 10 minutes (this helps the cornmeal soften a bit).
In a small bowl, whisk the almond milk and egg together until well combined. Add this into the cornmeal mixture and whisk until everything just comes together.
Add in the baking powder and remaining ¼ cup of corn flour and stir until smooth-ish. Your batter might have a few lumps, but that’s okay – it doesn’t need to be perfectly smooth! Set the batter aside to rest while you heat your skillet.
Heat a large skillet over medium heat. You want to heat it up to the point where when you drop a bit of water on it the water scatters across the skillet. Lightly grease the skillet with coconut oil (you don’t need much).
Using a ladle, pour ½ cup of batter into your skillet. Cook until the edges and center of the pancake look dry and set (about 3 to 4 minutes). Carefully flip the pancake and cook for another minute or until the bottom is lightly golden brown. Transfer the pancake to a plate and repeat this process with the remaining batter.
Like most pancakes, these are best eaten right away. But if you have any leftovers – they’ll crisp up perfectly in the toaster oven the next day!
Keywords: gluten-free, dairy-free, sugar free, pancakes