Cornbread Pancake for 1

If you’ve been following me on Instagram #cuceesprouts, you might have seen my post from a few weeks ago when, excited to go Dutch for breakfast (aka Dutch Baby), I messed up and ended up with something totally different. I named my baking mistake Cornbread Pancake. 

To tell you the truth, I am still not sure what went wrong but what I am sure is that I like my oopsy pancake so much that I recreated it for you. Enjoy :)

Cornbread Pancake for 1

To make this a family-sized affair, triple the recipe and use a full size cast iron skillet.

Ingredients

Directions

  1. Put the fat in a small (5 or 6.5 inch) cast-iron skillet and place in the oven
  2. Heat the oven to 400°F
  3. Meanwhile, in a blender, combine the almond flour, coconut flour, salt, egg, and almond milk and blend on medium-high speed until uniform
  4. Carefully remove the hot pan from the oven. Swirl the fat around the pan to coat completely. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is golden brown along the edges, 10-11 minutes

Drink Pairing

Hi. My name is CuceeSprouts and I am a non-commital coffeeholic. No morning passes without at least a couple of cups of coffee. And each morning, it is a different brand, blend, and profile of coffee. Here are my top 3 coffees of 2020:

And my favorite dairy-free creamer: Leaner Creamer

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