Healthy Cornmeal Pancakes with Strawberry Compote

First of all, I cannot even begin to describe how these healthy cornmeal pancakes with strawberry compote taste.  They are the tastiest pancakes I have had in a long time.  The best part about these delicious cakes is they are kid friendly!  Woot Woot!  I can just hear all the moms and dads cheering for that one. 

I have 2 very picky toddlers at home and when I find something they BOTH like it's a game changer to say the least.  Both of my little munchkins helped me make them, as well!  That is something I try to do all the time.  Cook with my kids!  The secret ingredient in these cakes is cornmeal.  I didn't think a light and fluffy 100 percent cornmeal pancake existed, until now 😉

Ingredients to make this breakfast

To make these insane pancakes you will need to gather the items below.

For the compote

1. 1 lb. strawberries, hulled and halved
2. 2 tbsp coconut sugar
3. pinch of kosher salt

For the pancakes

1. 1½ cups whole milk
2. 4 tsp apple cider vinegar
3. 1½ cups of cornmeal
4. ¾ tsp. baking soda
5. ¾ tsp. kosher salt
6. 2 large eggs
7. 4 tbsp. unsalted butter, divided

I love using these colorful mixing bowls when I cook or bake.  Also, if you are in need of a new skillet I am a fan of Cuisinart!  I'm also a big fan of the pancake spatula.  Makes flipping those jacks much easier!

Stainless Steel Mixing Bowls, Set of 6 - $24.98

Cuisinart Non-Stick 14 Inch Skillet - $54.99

Silicone Flexible Pancake Turner $11.99

How to make these delicious healthy pancakes

To make the compote

Start off by cooking the strawberries, sugar, salt, and ¼ cup of water in a medium saucepan over medium heat, sitrring occasionally, until strawberries are softened and juices have thickened and are syrupy, about 20 to 25 minutes.  Let compote cool completely before serving.  You can totally make the compote ahead of time and store it in an airtight container in the fridge.  Don't make it more than 3 days before.

To make the pancakes

First, stir the milk and vinegar in a small bowl.  Let that sit until the milk curdles and sours, about 5 minutes.  Meanwhile, whisk cornmeal, baking soda, and salt in a medium bowl. Next, whisk eggs into milk mixture and add that to the dry ingredients and whisk vigorously to combine. 

Then, melt 1½ tsp. butter in a large nonstick skillet over medium-high heat.  Ladle ¹⁄3 cup of batter into skillet.  Cook pancake until lacy and browned underneath, about 3 minutes.  Flip and cook just until cooked through, about 1 minute.  Transfer to a plate and repeat process until batter is done.  Serve with compote over top.