Citrus Corncakes With Kumquat Syrup
[Vegan, Gluten-Free]

To Make the Sauce:

1. Combine the kumquats, lemon juice, and maple syrup in a pan over medium heat, and cook until the kumquats have softened, about 5 minutes.
2. Add the arrowroot and cook until thickened, about a minute more. Add the vanilla and remove from heat. Set aside.
3. Whisk the flaxseed, flour, cornmeal, protein powder, baking powder, and sea salt together in a large bowl.
4. Whisk in all of the remaining wet ingredients until smooth.

To Make the Pancakes:

1. To cook pancakes, preheat oven to 200°F. Heat a large non-stick pan over medium heat and add a little coconut oil to coat the bottom.
2. Once hot, add the batter in 1/4 cup amounts, and let it cook for about 2-3 minutes on the first side until it starts to brown, then flip with a spatula and cook it for another 2-3 minutes.
3. When fully cooked, place the pancakes on a plate and keep warm in the oven while you repeat the process with the remaining pancakes.
4. Serve with the kumquat sauce.