We make a lot of pancakes in our house and have a number of pancake recipes (and waffles too) to choose from. This may be the new favorite. They are wonderful for breakfast or brunch and especially delicious late at night!
2/3 cup cornmeal, medium ground (we use Bob’s Red Mill Organic Corn Meal)
2/3 cup all purpose gluten-free flour (we use Bob’s Red Mill)
2 teaspoons baking powder
1 teaspoon vanilla
1 cup water
1/4 cup aquafaba (bean water from a can of chickpeas or white beans)
Organic canola oil
Grease a griddle with canola oil and heat on medium high.
In a spice grinder or blender, grind the cornmeal to make it slightly finer so the pancakes turn out hearty but not gritty. Mix the cornmeal, flour and baking powder in a bowl. Stir in the water and vanilla to incorporate into a batter.
In another bowl, whisk the aquafaba until thick and foamy. Fold into the batter.
Pour about 1/3 cup of batter on the griddle. The top will bubble and dry. Flip after a minute or two and cook for another minute. Continue until all the batter is used up. Pancakes may be kept warm in an oven at 200oF until ready to serve. Serve with Maple Syrup.