Cornmeal Pancakes with Hotshot Syrup


It’s that time of year – when people begin regretting stuffing 3 donuts in their face every morning during the holidays or going to the movies 3 days in a row and promising yourself that you won’t eat popcorn, but you see a Cheetos popcorn special and order a small, a large, and a nachos. Oh, just me? Oops. In my defense, I HARDLY go to the movies during the year and HARDLY eat junk food, ugh! Now that we’re entering the New Year, you’re probably looking for a lighter, yet still satisfying way to start your day. I got you covered GURL (or guy, or anything else you identify yourself with). With the help of delicious Lumi Juice, I created Cornmeal-Chia Pancakes with “Hot Shot” Syrup – a bit sweet, a bit spicy, and a whole lotta wholesome. Mmm! Make these this weekend for your family!


Cornmeal-Chia Pancakes:

  • 2/3 cup course cornmeal
  • 1/3 cup all purpose flour
  • 2 tsp baking powder
  • 2 tbsp white sugar
  • 1/8 cinnamon powder
  • Pinch of salt
  • 1 tsp chia seeds soaked in water until swollen and softer
  • 1 cup unsweetened almond milk (or any unsweetened nut milk)
  • 2 tbsp vegetable oil (or coconut oil)
  • Coconut Oil Cooking Spray

Hotshot Syrup:


  • strawberries
  • fresh mint
  • powdered sugar (optional)


1. In a large bowl, mix together cornmeal, all purpose flour, baking powder, sugar, salt, and cinnamon – whisking together until combined well. Separately, mix together the almond milk and oil. Make a little well in the middle of the mixture, and pour in the almond milk mixture, and using a wooden spoon or spatula, gently combine together until you don’t see anymore grainy streak of cornmeal. Add in the chia seeds and mix until jut combined – do not over mix. Let the batter rest (no need to put in the fridge) for at least 10-15 minutes.

2. While the batter rests, make the syrup. In a small saucepan, combine the hotshots, mint and agave. Mix until combine. Set over medium-high flame and bring to a boil, then reduce the heat to low and allow the mixture to simmer. Simmer for about 15 minutes until mixture reduces and becomes thick – almost like a syrup. Remove from the flame and carefully remove the mint stems and discard. Set aside to cool.


3. Heat a non-stick skillet over medium flame, spray with cooking spray an once its hot, pour in 1/4 cup amount of batter into the pan. Cook until top begins bubbling and flip. Cook for another minute – pancake should be slightly golden brown and remove to a platter. Repeat until batter is complete.

4. Stack the pancakes high in individual plate or a large platter, top with strawberries, fresh mint, and drizzle with hotshot syrup. YUM!!





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