1/2 cup cornmeal
3/4 cup brown rice flour
1/4 tapioca flour
pinch of salt
1 teas xanthan gum
1 teas baking powder
1 teas baking soda
1 teas cinnamon (optional) Mix all dry ingredients together.
In a separate bowl mix:
2 "eggs" ( 2T flax meal + 6 Tbsp Hot water, whisk -or- Energ-Y egg replacer)
1 cup almond milk with 1 teas cider vinegar (mimicks Buttermilk)
Blend wet ingredients with dry. Cook on a griddle med-low heat with grapeseed oil.
Wait until edges look brown before flipping.
Serve with blueberry and strawberry compote, pear and vanilla bean compote , maple syrup, honey or your favorite preserves
To make compote: Just heat fruit in saucepan with 1-2 Tbsp sugar until bubbly and thickened~
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