Raspberry Cornmeal Pancakes

The almond oil adds a great flavor to these cornbread cakes.

Modified from ReadyMade and Eat, Drink, and be Vegan

1/2 cup oat flour
1/4 cup cornmeal
1/2 tsp baking powder
1/2 tsp baking soda
1/3 tsp salt
> 3/4 cup hazelnut milk
1 tbsp vegetable oil
1 tbsp maple syrup
1/4 tsp almond oil
1/2 tsp apple cider vinegar
1/2 cup frozen raspberries

1. Stir dry ingredients

2. In a separate bowl, whisk milk, oils, syrup, and vinegar. Stir in to dry mixture until just combined. Lumps are ok, but DON'T OVERMIX! Add raspberries.

3. Coat pan with canola oil and heat at medium high. Pour in batter.

4. Cook for about 2-3 minutes, turning when edges brown.



These portions gave about 3 4-inch pancakes. Only one is shown in the picture - I still need to work on my flipping skills.

Enjoy!

Fish in a potato flake crust with tomato basil oil and corn pancakes

Blended 3 beefsteak tomatoes and reduced to about 1 cup. Strained liquid into a clean saucepan and reduced half of the amount. Added 1/2 cup olive oil and chopped basil. Set aside.

Dipped red snapper in a beaten edd and coated with half package of instant potato mix. Cooked on both sides and seasoned with salt and pepper.



Mixed 2/3 cup corn meal, 1 cup flour, pinch sugar, 2 eggs, 1 1/2 tablespoon sweet butter, 1 cup milk, and 1 can of corn for pancakes. Cook on both sides for 30-60 seconds.