Omega-3 Rich Gluten-Free Cornmeal Pancakes With Peach Topping

    Peach topping:

    • Coconut oil
    • 2 peaches, cut into 1/2-inch wedges
    • 1 teaspoon vanilla extract


    • 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


    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.
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