Gluten Free Cornmeal Pancakes Food

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

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.

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.

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