½ cup Bob’s Red Mill old fashioned oats or oat flour
6 tablespoons Fisher almonds or Bob’s Red Mill almond meal
¾ cup Bob’s Red Mill cornmeal
2 teaspoons Clabber Girl baking powder
½ teaspoon kosher salt
2 Eggland’s eggs
⅓ cup Borden milk (unsweetened almond milk for dairy-free)
⅓ cup Trader Joe’s maple syrup
1 teaspoon McCormick vanilla extract
2 + ½ tablespoons Land O Lakes butter, divided
1 cup Driscoll’s strawberries
Preheat oven to 350°F.
To make the oat flour and almond meal, place ½ cup oats in the bowl of a food processor and blend until very fine. Remove the oat flour, then place 6 tablespoons almonds in the bowl of a food processor and blend until very fine.
In a large bowl, stir together the oat flour and almond meal along with ¾ cup cornmeal, 2 teaspoons baking powder, and ½ teaspoon kosher salt.
In a medium bowl, whisk together 2 eggs. Then whisk in ⅓ cup milk, ⅓ cup maple syrup, 1 teaspoon vanilla extract, ½ tablespoon orange zest, and ⅓ cup fresh squeezed orange juice. Melt 2 tablespoons butter.
Pour the wet ingredients into the dry ingredients, pouring in the melted butter last. Stir with a large spoon until just combined (avoid over-stirring). Let the batter sit for 5 minutes to thicken.
Meanwhile, wash and slice 1 cup strawberries.
In a 10-inch skillet, melt ½ tablespoon butter and use a pastry brush to brush it evenly over the entire pan and sides, then remove from the heat. Pour the batter into the pan and it spread evenly. Then place strawberry slices on top.
Place in the oven and bake for about 30 minutes, until a toothpick comes out fairly clean (the center should spring back when lightly touched and the edges will be golden brown).
Let cool for 10 minutes, then slice with a knife. Serve plain, with homemade whipped cream, coconut cream, sliced strawberries, or a drizzle of syrup.