Cornmeal Pancakes with Creamy Mushrooms

The lightest, fluffiest cornmeal pancakes you’ve ever tried topped with rich, creamy mushrooms, made without a single speck of cream!

Pancakes:
1 cup stone ground cornmeal
1/2 cup whole grain spelt flour
1/2 teaspoon fine grain sea salt
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup organic 2% milk yogurt
2 organic eggs
1/4 cup extra-virgin olive oil

Mushrooms:
1 cup dried mushrooms
2 cups water
1 tablespoon organic butter
1 tablespoon whole grain spelt flour
1 small yellow onion, finely diced
1 tablespoon extra-virgin olive oil
8 ounces fresh mushrooms, quartered
2 tablespoons dry sherry
1/2 teaspoon dried thyme

View the full recipe at An Avocado A Day →