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!




Gluten-Free Cornmeal Pancakes




Total Time

30 mins

Prep: 15 minutes

Cook: 15 minutes

Servings

12

Nutrition

156 cals

Begin by whisking together cornmeal with milk, eggs and melted butter in a large bowl. Next sift in rice flour, sugar, baking powder and salt, until you get a homogeneous batter.

Heat up a little coconut oil over medium heat in a non-stick skillet, and then pour half a cup of batter in the middle of the skillet to make a circle and allow the batter to cook until bubbles rise to the surface and the bottom has turned golden. At this point, flip the pancake over with a spatula and allow it to cook some more until the other side is also golden. When all the batter has been used up, simply serve these delicious gluten-free cornmeal pancakes with cold butter and a generous drizzle of honey!

Gluten-Free Cornmeal Pancakes Gluten-Free Cornmeal Pancakes Gluten-Free Cornmeal Pancakes Gluten-Free Cornmeal Pancakes

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More on Gluten:

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Ingredients

  • 1 ¼ cup of cornmeal
  • 1 ¾ cup of milk
  • 2 large eggs
  • 2 tablespoons of butter, melted
  • ¾ cup of rice flour
  • 2 tablespoons of sugar
  • 4 teaspoons of gluten-free baking powder
  • ½ teaspoon of salt
  • Coconut oil, for cooking
  • Cold butter, for serving
  • Honey, for drizzling

Directions

  1. 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 batter
  2. Heat up a little coconut oil over medium heat in a non-stick skillet
  3. Pour 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.
  4. Flip pancake over with a spatula and allow the other side to cook until golden as well
  5. Repeat until all the batter has been used up
  6. Serve cornmeal pancakes with cold butter and a drizzle of honey.




Nutrition

Calories

156 cals

Fat

4.3 g

Protein

3.9 g

Carbohydrates

25.1 g

Sugar

4.2 g

Fiber

0.9 g

corngluten freehealthy pancakes

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