Gluten Free Cornmeal Pancakes Recipes
THE BEST GLUTEN-FREE CORNMEAL PANCAKES
I've long been a fan of cornbread, and a thick slice of cornbread spread with butter and drizzled in honey is the sort of snack that always makes me happy. This time, I wanted to take cornbread and make pancakes, so today we have gluten-free cornmeal pancakes on the menu!
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together cornmeal with milk, eggs and melted butter, then sift in the rice flour, sugar, baking powder and salt, until you get a homogeneous batterHeat up a little coconut oil over medium heat in a non-stick skilletPour ½ cup of batter in the middle of the skillet to make a circle and allow batter to cook until bubbles rise to the surface and bottom is golden.Flip pancake over with a spatula and allow the other side to cook until golden as wellRepeat until all the batter has been used upServe cornmeal pancakes with cold butter and a drizzle of honey.
GLUTEN FREE CORNMEAL PANCAKES
Steps:
- Mix together all dry ingredients together in a bowl.
- In a separate bowl whisk the egg. Add all the wet ingredients. Mix together and pour in with the dry ingredients. Stir until the mixture is mostly smooth. Some small lumps are fine.
- Heat a frying pan on low-medium with a little bit of oil. Once pan has warmed, add about 1/4 cup of batter.
- Allow pancake cook. Flip the pancake once bubble develops and pop in the batter. Repeat until all batter is gone.
- Serve hot with your favorite pancakes toppings.
Nutrition Facts : ServingSize 1 Pancake, Calories 97 kcal, Carbohydrate 17 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 20 mg, Sodium 354 mg, Fiber 1 g, Sugar 4 g
BLUE CORNMEAL PANCAKES (GLUTEN-FREE AND LOW SUGAR)
Make and share this Blue Cornmeal Pancakes (Gluten-Free and Low Sugar) recipe from Food.com.
Provided by mattdegasperi
Categories Breakfast
Time 25m
Yield 30 pancakes, 3 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, sift together the flour, blue cornmeal, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter, mix until smooth.
- Heat a lightly oiled griddle to 400 degrees F or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
GLUTEN FREE DAIRY FREE CORN/ CORNMEAL PANCAKES
GF flours are so expensive (especially in Panama), so I'm trying to get a good corn based pancake. I've been tinkering with this recipe, and I'm posting it here for safe keeping. It's a work in progress. Here in Panama they have what they call crema de maiz or cream of corn. It is a very fine ground corn flour. Masa harina that you use for tamales might work as well.
Provided by mjerusha
Categories Breakfast
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Bring water to a boil.
- Mix corn flour and corn meal.
- Slowly pour water OVER cornmeal mixture. Make paste as you go.
- Add everything else and mix well. The corn meal obviously make a coarser grit pancake. You could boil more (like 3 cups of water) and cook the cornmeal like grits to get maybe a different texture also.
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