Gluten Free Dairy Free Corn Cornmeal Pancakes Food

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 CORNMEAL PANCAKES

Gluten Free Cornmeal Pancakes image

Provided by Amanda McGillicuddy

Categories Breakfast

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

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