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Categories:Viewed: 33 - Published at: 6 years ago
Ingredients
- 1 1/2 cups whole spelt flour
- 1/2 cup cornmeal, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon salt, plus more for sprinkling
- 1/3 cup coconut oil
- 2 tablespoon agave nectar, plus more for drizzling
- 1 teaspoon pure vanilla extract
- 1/4 cup hot water
Method
- Preheat the oven to 350F.
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt.
- Add the oil, 2 tablespoons agave nectar, and vanilla to the dry ingredients and stir until the batter is smooth.
- Pour the hot water over the mixture, and blend to make a thick, grainy batter.
- For each johnnycake, scoop 1/3 cup batter onto the prepared baking sheet, spaced 1 inch apart.
- Sprinkle each with a pinch of salt.
- Bake the johnnycakes on the center rack for 14 minutes, rotating the sheet 180 degrees after 7 minutes.
- The edges of the finished johnnycakes will be golden brown and firm to the touch.
- Let the johnnycakes stand on the sheet for 10 minutes, then drizzle with agave nectar.
- Transfer to a wire rack and cool completely.
- Store the cooled johnnycakes in an airtight container, separated by layers of parchment paper, at room temperature for up to 2 days.
