Lemon Cornmeal Pancakes

Kitchen Tested
  • Yield 15 servings

Behold, your new spring go-to breakfast: Lemon-scented flapjacks smeared with mixed-berry chia seed jam.

lemon cornmeal pancakes


2 cups gluten-free all-purpose flour
1 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened applesauce
1 egg
1 teaspoon vanilla
1 1/2 cups milk
Zest of 1 lemon
Juice of 1/2 lemon


  1. In a large bowl, whisk to combine the flour, cornmeal, baking powder & soda, and salt.
  2. In a separate bowl, whisk to combine the applesauce, egg, vanilla, milk, and lemon zest & juice.
  3. Combine the wet ingredients with the dry ingredients and mix well.
  4. Heat a large pan over medium heat (I used a cast-iron skillet). Grease the pan however you’d like, non-stick spray, butter, coconut oil, etc.
  5. Using a ΒΌ cup measurement, form pancakes in the pan. Flip when bubbles have surfaced, or when golden brown.
  6. Serve warm and top with my mixed berry chia seed jam, or fresh fruit, yogurt, maple syrup, or honey.

Recipe courtesy of The Fit Nut.



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