It’s no secret that I love breakfast. Morning, noon, night it’s all pancakes time to me. Well, except for tonight, when it was cornmeal cake time. I was feeling creative and really wanted to use up some cornmeal that we’ve had kicking around in the pantry for a little too long. It turns out that cornmeal makes a mean pancake, so mean in fact that I had to share it with you.
Apple Cornmeal Cakes
1 cup of cornmeal (try to find non GMO / organic cause its way better for you)
1/4 cup whole wheat flour
1/4 cup wheat germ
2 teaspoons baking powder (aluminum free)
1/2 teaspoon cinnamon
1 small apple grated
3 tablespoons maple syrup (the real stuff, duh)
1/2 cup of milk
2 teaspoons apple cider vinegar
Mix all dry ingredients together, add the grated apple and then the rest of the wet ingredients and mix some more. I used a spoon and my muscles but you can use a mixer if you want.
Melt a little coconut oil in a pan until hot. Add a couple spoonfuls of batter and cook until golden and crispy on each side. Keep going till you run out of batter (just like making pancakes but better). You might need add a bit more coconut oil as you go, the cornmeal liked to soak it up.
I topped mine with a little butter and maple syrup. Tilly topped hers with some homemade mixed berry jam. We were quite happy with our topping choices so feel free to try them both.