Ingredients
Peach topping:
- Coconut oil
- 2 peaches, cut into 1/2-inch wedges
- 1 teaspoon vanilla extract
Pancakes:
- 1 cup white or yellow cornmeal
- 2 tablespoons hemp seeds
- 1 teaspoon salt
- 2 tablespoons melted coconut butter
- 1 to 2 tablespoons coconut sugar
- 1 cup boiling water
- 1/2 cup coconut milk
- 1 egg
- 1/2 cup brown rice flour
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
Direction
To make the topping:
Pour a thin layer of coconut oil into a large skillet and heat over medium heat. Add peaches and cook until just softened. Add vanilla and remove from pan. Cover to keep warm.
To make the pancakes:
Combine cornmeal, salt, coconut butter and coconut sugar in a large, heavy bowl. Pour the boiling water over top and whisk well to combine. Cover tightly and let stand at least 10 minutes. Measure milk into a measuring cup. Add egg and beat well with a fork until smooth. Stir this into the cornmeal mixture. Sift together flour and baking powder and stir into the cornmeal mixture with a few swift strokes. Heat griddle until a few drops of water dance and skitter across the surface. Butter or grease griddle lightly, then pour in the batter, 1/3 cup at a time. Cook until bubbles stop appearing and the top surface appears slightly dry, about 3 minutes. Turn and cook just until the center feels set and no longer liquid (1 to 3 more minutes). Serve immediately with peaches, or keep warm on a cookie sheet in a 200°F oven.
Combine cornmeal, salt, coconut butter and coconut sugar in a large, heavy bowl. Pour the boiling water over top and whisk well to combine. Cover tightly and let stand at least 10 minutes. Measure milk into a measuring cup. Add egg and beat well with a fork until smooth. Stir this into the cornmeal mixture. Sift together flour and baking powder and stir into the cornmeal mixture with a few swift strokes. Heat griddle until a few drops of water dance and skitter across the surface. Butter or grease griddle lightly, then pour in the batter, 1/3 cup at a time. Cook until bubbles stop appearing and the top surface appears slightly dry, about 3 minutes. Turn and cook just until the center feels set and no longer liquid (1 to 3 more minutes). Serve immediately with peaches, or keep warm on a cookie sheet in a 200°F oven.
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