Oink by J.L. Newton

Author:J.L. Newton
Language: eng
Format: epub
Publisher: She Writes Press
Published: 2017-05-06T04:00:00+00:00

Gluten-free Cornmeal Pancakes with Candied Kumquats

For ten 4” pancakes

Candied Kumquats

¼ cup coconut sugar

2 tablespoons honey

½ cup water

A dash of pure vanilla extract

2 cups fresh kumquats, washed, cut, and seeded

Cornmeal Pancakes

⅓ cup cornmeal

½ cup oats, ground into flour

¼ teaspoon baking soda

½ teaspoon baking powder

A pinch each of salt and lemon zest

1 egg

½ cup almond milk

¼ teaspoon pure vanilla extract

1 teaspoon honey

1 tablespoon melted coconut oil

For the candied kumquats, heat the coconut sugar, honey, water, and vanilla extract in a small saucepan or a small skillet over medium-high heat until the sugar is dissolved and liquid begins to boil.

Add the kumquats, reduce the heat to medium, and cook uncovered for 10 to 12 minutes, until the kumquats soften.

Once they are cooked, remove the kumquats with a slotted spoon into a bowl and bring the liquid back to a boil over medium-high heat and reduce until syrupy. It should be thick enough to coat the back of the spoon. Transfer the syrup into a small bowl and set aside.

For the pancakes, whisk together the cornmeal, oat flour, baking soda and powder, salt, and lemon zest in a small mixing bowl.

Whisk together the egg, almond milk, vanilla, honey, and coconut oil in another small mixing bowl. Pour the milk mixture into the flour mixture and whisk until thoroughly combined.

Heat a frying pan over medium-high heat. Cook pancakes using about 2 tablespoons of batter per pancake. Flip when edges begin to look dry and a few bubbles surface.

Serve pancakes with candied kumquats, a drizzle of the coconut sugar syrup, and yogurt if desired.

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