Gluten Free Cornmeal Pancakes

Recipe type: Pancakes

Cuisine: American

Serves: 2 (Makes 6 Pancakes)

Ingredients

• ½ cup polenta (cornmeal)
• ½ cup boiling water
• 1 egg
• ½ cup canned pumpkin
• ¼ cup milk of choice
• 1 teaspoon baking powder
• ½ teaspoon salt
• Honey, to serve

Instructions

1. Combine the polenta and boiling water in a large bowl. Let sit for 5 - 10 minutes, to allow the polenta to soften.
2. Lightly whisk the egg, and mix it into the polenta mixture. Stir in the canned pumpkin and milk. Add the baking powder and salt, and mix until completely combined.
3. Preheat a large skillet over medium-low heat. Grease with cooking oil spray, and then add ¼ cup of batter for each pancake (an ice-cream scoop is perfect for this). Use the back of a spoon to spread the batter a little (but not too much).
4. Cook the pancakes for 3 minutes on one side, flip, and cook for 1 - 2 minutes on the other. Adjust the stove heat as needed (I usually need to turn it down after the first few pancakes).
5. Serve with honey. Enjoy!