Cornbread Pancakes

• 1 whole Egg
• 1-1/4 cup Almond Milk
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Grapeseed Or Olive Oil (or Melted Butter) Plus Extra For Your Griddle
• 1 Tablespoon Agave Nectar
• 3/4 cups Corn Flour
• 1/2 cups Brown Rice Flour
• 1/2 teaspoons Salt
• 3/4 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda

1. In a large mixing bowl, whisk the wet ingredients (egg through agave) together.
2. In a separate bowl, add the dry ingredients (flour through baking soda) and stir/whisk to combine. Pour the dry ingredients into the bowl with the wet and mix until completely smooth.
3. Heat a skillet just above medium heat and add enough oil/butter to grease it.
4. Measure 1/4 cup worth of batter and pour onto the hot skillet. You'll probably need to do this in batches but cook as many as you can fit onto the skillet.
5. Allow the pancakes to cook until bubbles rise to the top, 1 to 2 minutes, then flip and cook another 45 seconds on the other side. Remove cooked pancakes to a plate. Repeat with all the remaining batter.
6. Serve with butter and honey the way you would cornbread!

egg, almond milk, vanilla, olive oil, ube, brown rice flour, salt, baking powder, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/cornbread-pancakes/ (may not work)