Cornmeal Pancakes with Citrus Syrup

I felt like having breakfast for dinner the other night. These were so delicious!! They have a fresh taste, light feeling but also very filling. My kids loved them! To me these just feel like a summer pancake. I hope you enjoy them!

Cornmeal Pancakes with Citrus Syrup

Ingredients

1 cup kamut flour or corn flour

3/4 cup cornmeal

1 tablespoon evaporated cane juice

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 cup rice milk

1 teaspoon applesauce

2 teaspoons finely shredded orange peel or lemon peel

1 cup fresh squeezed orange juice, or regular orange juice

2 tablespoons lemon juice

1/2 cup evaporated cane juice or honey

Directions

Preheat skillet or griddle to medium heat or 375*. In a medium bowl stir together flour, cornmeal, evaporated cane juice, baking powder, and salt. In a small bowl combine eggs, milk, and applesauce. Then add liquid mixture to flour and blend.

Pour about 1/4 cup batter onto hot skillet or griddle. When sides start to dry and bubbles pop turn over and cook for another minute.

For Syrup: In a medium sauce pan combine the orange peel or lemon peel, orange juice, lemon juice and evaporated cane juice. Bring to boil over medium high heat, stirring occasionally. Reduce heat and simmer, uncovered, about 15 minutes or until reduced to 3/4 cup. Serve warm or cold, refrigerate remaining syrup for up to 1 week.

Orginal recipe from shine.com