Sweet Pea Corncake

"These little pancakes are a great grab and go breakfast with a little kiss of sour cream. A basic southern cornbread with the addition of pumpkin and black eyed peas are cooked pancake style in a hot skillet with coconut oil makes for a delicious, nutritious treat. Great as a breakfast treat or as a side dish, Make up a batch and refrigerate leftovers. yum."
 
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Ready In:
40mins
Ingredients:
12
Yields:
16 4" pancakes
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ingredients

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directions

  • in large bowl, combine and mix dry ingredients.
  • in second bowl, combine wet ingredients, pumpkin and black eyed peas.
  • add wet mixture to dry mix and stir until well combined, mixture should be thick.
  • heat coconut oil in skillet.
  • put 1/4 cup batter in hot oil and cook as you would pancakes, flipping when bubbles form around edge.
  • serve with dollop of sour cream or maple syrup.

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