Makes 8 pancakes, serves 4
1 cup fine cornmeal
½ cup whole wheat pastry flour (all-purpose also works)
1 ¼ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon fine sea salt
2 large eggs, lightly beaten
1 cup North Coast Pumpkin Spiced Apple Sauce*
¾ cup milk of your choice
3 tablespoons melted coconut oil or butter, plus more for the skillet
Maple syrup, yogurt and/or fruit, for serving
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, applesauce, milk, and coconut oil. Pour the wet ingredients into the dry ingredients and stir just until combined.
Preheat a large nonstick skillet or griddle over medium-low heat and add just enough coconut oil to lightly coat the bottom. Using a ⅓-cup measure, scoop the batter into the skillet making 2-3 pancakes at a time. Cook until golden brown on the bottom, 2-3 minutes, flip, and cook for another 2-3 minutes. Continue with the rest of the batter.
Serve the pancakes immediately, alongside maple syrup, yogurt, and/or fruit.
*Note: If you don’t have Pumpkin Spiced Apple Sauce, you may substitute with 3/4 cup of regular Apple Sauce, 1/4 cup of pumpkin puree, 1/4 teaspoon ground cinnamon and a pinch of ground nutmeg.