Gluten Free Dairy Free Corn Cornmeal Pancakes Recipes

GLUTEN FREE, DAIRY FREE, CORN FREE PANCAKES

Gluten Free, Dairy Free, Corn Free Pancakes image

I'm gluten and corn intolerant, rice sensitive and ran out of milk one night when I really wanted pancakes.

Provided by theunpavedroad

Categories Breakfast

Time 15m

Yield 6 pancakes, 2 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup bob's redmill all purpose gluten-free flour (mostly garbanzo bean flour)
1/3 cup brown rice flour
1/3 cup coconut flour
1/8 cup ground flax seeds
1/4 teaspoon baking powder
1 cup almond milk
1 egg
1 tablespoon sugar
1 dash salt
berries (not dairy free) (optional) or chocolate chips (not dairy free) (optional)

Steps:

Mix the dry and wet ingredients separately.
Combine together. Optional additions include berries, chocolate chips {but then it would not be purely dairy free}, banana etc.
If the mixture is too thick, add more almond milk until the right consistency for pancake batter.
Heat your pan over medium heat and add butter.
Pour out the size pancakes you want to make.
When the pancake starts to be done around the edges and is bubbling on top flip over.
Serve hot with butter and your favorite syrup.

GLUTEN FREE DAIRY FREE CORN/ CORNMEAL PANCAKES

Gluten Free Dairy Free Corn/ Cornmeal Pancakes image

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

Ingredients

2 cups cornflour, could use Corn meal, but would have to adjust the water (or Crema de Maiz)
2 cups boiling water
1/4 cup oil
2 eggs
4 teaspoons baking powder
1/4 cup sugar
1 teaspoon salt

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.

GLUTEN-FREE BUTTERMILK CORNMEAL PANCAKES RECIPE - (4.3/5)

Gluten-Free Buttermilk Cornmeal Pancakes Recipe - (4.3/5) image

Provided by flour_arrangements

Number Of Ingredients 18

Ingredients

Makes 8-10 medium/large pancakes
Buttermilk Cornmeal Pancakes
Makes 8-9 Medium/Large Pancakes
3/4 cup white rice flour
1/2 cup brown rice flour
1/2 cup tapioca flour
1/2 cup corn meal
3/4 tsp sea salt
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp xanthan gum
3 TBSP sugar
2 large eggs
1 1/2 cups buttermilk
1/2-3/4 cup warm water (I recommend 3/4 cups, I made them that way the last time and the batter spread easier on the grittle)
3 TBSP canola oil
2 1/2 TBSP maple syrup
3/4 tsp vanilla extract

Steps:

Mix all dry ingredients together well in a large bowl, with a fork, then add the wet ingredients; mix well until no longer lumpy--until smooth. Cook on a low/medium flame until bubble form on the top, then flip and cook for another 1-2 minutes, until the bottoms are slightly golden.

COLLEEN'S GLUTEN-FREE, DAIRY-FREE PANCAKES

Colleen's Gluten-Free, Dairy-Free Pancakes image

Gluten-free, dairy-free pancakes. I created this recipe based on my old wheat-based one.

Provided by Collen Little

Categories Breakfast and Brunch Pancake Recipes

Time 15m

Yield 8

Number Of Ingredients 11

Ingredients

1 cup gluten-free all-purpose baking mix (such as Cloud 9 Specialty Bakery™)
¼ cup cornstarch
1 tablespoon white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 cup almond milk (such as Silk®)
2 large eggs
2 tablespoons coconut oil, melted
2 teaspoons vanilla extract
1 teaspoon lemon juice
coconut oil no-stick cooking spray

Steps:

Combine gluten-free flour, cornstarch, sugar, baking soda, and baking powder in a large bowl. Add almond milk, eggs, coconut oil, vanilla extract, and lemon juice; stir until batter is well combined.
Spray a griddle lightly with coconut oil; heat over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 136.7 calories, Carbohydrate 19.2 g, Cholesterol 46.5 mg, Fat 5.5 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 256.2 mg, Sugar 3.3 g

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