Blue Cornmeal Pancakes Gluten Free And Low Sugar Food

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.

BLUE CORNMEAL PANCAKES

Blue Cornmeal Pancakes image

This is a recipe from a cafe in Santa Fe, New Mexico. They are good with maple syrup or, if you're ambitious, with homemade peach or raspberry spread. This recipe serves four people, fewer if they're very hungry.

Provided by UBERGRRL

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

¾ cup blue cornmeal
1 teaspoon salt
1 tablespoon white sugar
1 cup boiling water
1 beaten egg
½ cup milk
2 tablespoons butter, melted
¾ cup unbleached all-purpose flour
2 teaspoons baking powder
½ cup pine nuts, toasted

Steps:

In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.
Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt.
Serve immediately with maple syrup of fruit preserves.

Nutrition Facts : Calories 376.1 calories, Carbohydrate 44.2 g, Cholesterol 64.2 mg, Fat 17.6 g, Fiber 5.2 g, Protein 11.4 g, SaturatedFat 5.8 g, Sodium 833.2 mg, Sugar 5.2 g

BLUE CORNMEAL PANCAKES

Blue Cornmeal Pancakes image

This is served at The Historic Taos Inn, Taos, New Mexico. Beautiful blue color and a unique flavor and texture.

Provided by ratherbeswimmin

Categories Breakfast

Time 50m

Yield 10 pancakes

Number Of Ingredients 9

Ingredients

1 2/3 cups blue cornmeal
1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
2 eggs, beaten
1/4 teaspoon vanilla
2 cups half-and-half
4 tablespoons butter, melted
1 cup blueberries, fresh or frozen

Steps:

In a mixing bowl, add the cornmeal, flour, sugar, and baking powder; stir to combine.
In another bowl, add the eggs, vanilla, and half-and-half; stir to combine.
Add the egg mixture to the cornmeal mixture; stir just to moisten.
Stir in melted butter.
Place a nonstick pan or griddle, sprayed with cooking spray, over medium heat.
Pour 1/4 cup batter onto hot skillet; sprinkle with a few blueberries.
Cook until bubbles form on the surface and the edges start to dry.
Turn pancake over and cook until done.
Serve warm with warm maple syrup.

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