The Best Gluten Free Cornmeal Pancakes Recipes

GLUTEN FREE CORNMEAL PANCAKES

Gluten Free Cornmeal Pancakes image

Provided by Amanda McGillicuddy

Time 20m

Number Of Ingredients 11

Ingredients

1/2 cup Cornmeal (Fine)
1/2 cup Cassava flour
1 cup Almond milk
2 tbsp Raw honey
2 tbsp Avocado
1 Egg
1 tbsp Baking powder
1 tsp Apple cider vinegar
1/2 tsp Salt
1 tsp Vanilla
Extra oil for the pan

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)

Blue Cornmeal Pancakes (Gluten-Free and Low Sugar) image

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

Ingredients

3/4 cup rice flour
3/4 cup blue cornmeal
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk or 1 1/4 cups lactose-free milk
1 eggs or 1/4 cup Egg Beaters egg substitute
3 tablespoons butter

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.

CORNMEAL PANCAKES

Cornmeal Pancakes image

I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we'll make them with freshly ground cornmeal bought at local festivals. From The Best Of Country Cooking 2007

Provided by The Daycare Lady

Categories Quick Breads

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/3 cups all-purpose flour
2/3 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 eggs
1 1/3 cups milk
1/4 cup canola oil
pancake syrup

Steps:

In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with syrup. Yield: 4 servings.

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