I absolutely love anything with cornmeal, so I thought I would experiment with making healthy gluten free cornmeal pancakes. I wanted to leave out the gluten and the unhealthy sugar, so I used a bit of gluten free flour with the cornmeal. I also added some of my favorite protein powder because I need to have protein with my breakfast.
This is a really easy recipe that you can improvise without fail. This recipe made 6 pancakes, so you will need to double or triple the recipe if you want to make it for more people.
I used my favorite cast iron skillet, but you can use any skillet you want.
I made this quick and yummy compote with the pancakes using fresh berries since I had fresh rasberries and blackberries in the refrigerator. I got my protein and antioxidants in for breakfast! If you don’t want to use fresh berries, you can just use a low sugar syrup or the stevia syrup which you can find at Whole Foods.