Johnny Cakes

From a bakery called babycakes.
I know how much pop's loves making pancakes and waffles. This is the closest thing I could find. These are better baked in the oven, but you can also put them on a well greased griddle.

1 1/2 cups whole spelt flour
1/2 cup cornmeal, plus more for dusting
1 T baking powder
1 tsp salt, plus more for sprinkling
1/2 cup coconut oil
2 T honey or agave nectar
1 tsp vanilla
1/4 c hot water

Preheat oven to 350. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour cornmeal, baking powder, and salt. Add the oil, two T honey 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 johnny cake, scoop 1/3 cup batter onto the prepared baking sheet, spaced 1 inch apart. Sprinkle each with a pinch of salt. Bake the johnnycakes for 14 minutes, rotating the sheet after 7 minutes. The edges of the finished johnny cakes will be golden brown and firm to the touch.

Vanilla Frosting
This is sooo good. And it's vegan! I know that this is a little more ingredient intensive, but it would be great if someone wanted to make them a special treat. I know you can get all the stuff at good earth. I tasted it a bakery in New York called babycakes, all their stuff is vegan, gluten free, and mostly sugar free. Amazing.

11/2 cups unsweetened soy milk
3/4 cup dry soy milk powder
1 T coconut flour
1/4 c agave or honey
1 T vanilla
11/2 c coconut oil
2 T lemon juice

In a blender or food processor, combine the soy milk, soy powder, coconut flour, agave, and vanilla. Blend the ingredients for 2 minutes. With the machine running, slowly add the oil and lemon juice, alternating between the two until both are fully incorporated. Pour the mixture into an airtight container and refrigerate for 6 hours or for up to 1 month. (If you plan to use it as a sauce, store the mixture at room temp. for up to one week. Submitted by: Danielle