Lemon Cornmeal Pancakes

lemon cornmeal pancakes
  • Yield: 15 servings


2cups gluten-free all-purpose flour
1cup cornmeal
1teaspoon baking powder
1/2teaspoon baking soda
1/2teaspoon salt
1/4cup unsweetened applesauce
1 egg
1teaspoon vanilla
1 1/2cups 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 ¼ 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.