Breakfast is served. These whole wheat cornmeal pancakes are easy, wholesome, and an excellent meal-prep recipe!
One of the reasons why I love my job is because I am challenged on a daily basis. I remember working my corporate job right out of college and just bored out of my mind. I’d get to work and not be able to wait until 5PM. 8 hours seemed like 24 and I just couldn’t concentrate. While I was working in the health and fitness industry, I just didn’t feel challenge. I didn’t feel the passion that I feel today about running Fit Foodie. One of my goals for 2016 was to (attempt) to shoot more video. And video I shot! I know this is something that I still need a TON of work on, but I love doing it! It’s like photography…the more you do it, the better you get. It’s been challenging to figure out lighting, styling, art directing, and everything involved…but when it’s all said and done- Lin and I love it and are so proud of our work.
Anyways- I PRESENT YOU —> WHOLE WHEAT CORNMEAL PANCAKES.
Boom chicka yeah.
You guys are gonna love these fluffy things! 4th try is the charm. We tested these guys 4 times and they for sure got better every batch. We actually started off using part gluten-free flour and…I’m so glad I’m not doing the strict gluten-free thing like I used to! That stuff just doesn’t work like glutenous flour. After try #2 we switched over to whole wheat pastry flour. ZING.
Whole Wheat Cornmeal Pancakes
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 8 medium pancakes
- 1 cup whole wheat pastry flour
- 1/2 cup yellow corn meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 eggs, large
- 1/4 cup Greek yogurt
- 1/4 cup honey
- 3/4 cup almond milk, unsweetened
- 2 tablespoons coconut oil, melted
- First, whisk together all wet ingredients in a medium size bowl (minus the coconut oil). Then, place all dry ingredients in a large bowl and whisk. Add wet ingredients to dry and mix until smooth. Finally, add melted coconut oil into batter and mix again.
- Heat a frying pan to medium heat and spray with coconut oil cooking spray. Scoop 1/3 cup of batter onto pan and cook 2-3 minutes on each side.
- Serving Size: 3 medium pancakes (or 1/4 recipe)
- Calories: 337
- Sugar: 28
- Fat: 10
- Carbohydrates: 53
- Fiber: 5
- Protein: 9
If you’re looking to freeze these for later:
Let the pancakes cool completely and then wrap them individually (or in twos) in plastic wrap. Then, place them in a gallon size freezer bag for later. When you’re ready to eat them, unwrap them and pop them in the toaster.