Cornmeal Pancakes

These delicious pancakes are based on a recipe I found in the cookbook Allergy-free Recipes for Kids by Publications International, Ltd.  My daughter and I love them!

1 cup cornmeal
1 tbsp sugar
1/2 tsp salt
1 cup boiling water
1/2 cup Almond Milk
1 egg, beaten
2 tbsp butter, melted
2 tsp baking powder
1/2 cup Gluten Free All Purpose Flour Mix (http://www.allergenfreemom.com/2013/04/gluten-free-all-purpose-flour-mix.html)

Combine cornmeal, sugar and salt in a medium bowl.  Stir in boiling water, cover, and let stand 10 minutes.  Stir flour mix, almond milk, egg, butter, and baking powder into cornmeal until smooth.  Heat large skillet over medium heat and brush with canola oil.  Pour approximately 1/4 cup of batter per pancake and cook until pancake bubbles and edges are firm.  Turn once and cook another 1-2 minutes.  Serve with powdered sugar, syrup or other toppings of your choice.