Probably my favorite traditional dish of the holiday, but we Bonberi-fied it! I love adding savory herbs and spices to this one. Amazing to go with a crunchy kale salad or a smoky chili. Or as dessert!

3/4 almond milk, unsweetened 
1 tbsp apple cider vinegar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup coconut sugar
1/3 cup ghee or coconut oil + 1 tablespoon extra
3/4 cup all-purpose gluten-free baking flour
3/4 cup cornmeal
1 Flax egg (1 tbsp ground flax meal + 3 tablespoons water)

Smoked chili flakes
Sliced jalapeño

Preheat oven to 350. Combine dry ingredients into a large mixing bowl except for baking soda. In a medium bowl combine almond milk and apple cider vinegar and let curdle for five minutes. In a small bowl mix flax and water to form “egg” let sit for 10 min. While waiting for the “egg” to form melt ghee or coconut oil. Add baking soda to almond milk mixture, add melted ghee and flax egg. Combine wet mixture with dry and slowly stir until forms a runny batter. Grease skillet and pour batter into pan. Top with cilantro and chili. Bake for 25-30 min until golden brown on top. Remove pan from oven and top with extra remaining ghee or oil. Bake again for another 5 minutes.
A toothpick should come clean when poked in the middle. Let cool and cut and serve!