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Cornmeal Hotcakes

While I made these at home on our oven stove top, I can imagine how much fun they'd be to make over an open campfire, early on a brisk morning in the mountains. The original recipe called for soy-milk powder (blended with water), and while that makes sense for a backpacker, I recommend using whatever milk you normally stock in your refrigerator. I recommend serving these hotcakes with syrup, jam, or sour cream; they're also great on their own.
Prep Time5 mins
Cook Time15 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: cornmeal, dairy-free, gluten-free, pancake, wheat-free
Servings: 4
Calories: 402kcal
Author: planfulcook


  • 2 cups cornmeal
  • 2 tsp coconut sugar
  • 1 tsp Kosher salt
  • 1 cup boiling water
  • 1 cup coconut milk or preferred milk
  • 2 large eggs
  • coconut or avocado oil for frying


  • Combine the cornmeal, sugar, salt, and boiling water. Stir quickly to produce a smooth batter. Let stand for 2 minutes.
  • Beat the eggs and milk together, and then stir into the cornmeal batter.
  • Brush a little oil on a non-stick flat skillet, over medium-high heat. Pour scant 1/4 cups of batter on the skillet. Be careful - some of the corn grains will pop (and they're hot!) The cakes will spread and form a lace pattern around the edges. Turn them over to brown both sides.
  • You can keep cooked cakes warm in a 170 degree F oven or serve hot from the skillet.


This recipe was adapted from "The Wilderness Chef" by Claudine Martin.