I’ll never forget the time my grandma tried to teach me how to make pancakes. I was probably, like, 8 years old, and I made such a mess! Flour everywhere, batter dripping down the sides of the bowl…it was a total disaster. But, you know what? We laughed so hard, and those imperfect pancakes tasted like pure love. Since then, I’ve tweaked and perfected my pancake game, always chasing that same feeling of warmth and joy. These Gluten-Free Cornmeal Pancakes are a testament to that journey. They're simple, comforting, and remind me of those chaotic, beautiful mornings with my grandma. And yes they’re gluten-free, making them perfect for folks who have gluten sensitivities!
These gluten-free cornmeal pancakes offer a delightful twist on the classic breakfast staple. They're not only incredibly easy to make but also bring a unique, slightly nutty flavor thanks to the cornmeal. What’s great is that they’re adaptable! Whether you want to load them up with fresh berries, drizzle them with maple syrup, or add a dollop of whipped cream, the possibilities are endless. Even better? They cater to those with gluten sensitivities without compromising on taste or texture.
So, why cornmeal? Well, besides adding a lovely texture, it brings a subtle sweetness that perfectly complements the other ingredients. I really think you’ll love how these pancakes strike a balance between fluffy and hearty. Plus, they hold up well with all sorts of toppings, ensuring every bite is as satisfying as the first. Ready to give them a shot? Let's dive into the recipe and get cooking!
Required Equipments
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Griddle or large frying pan
- Spatula
Gluten Free Cornmeal Pancakes: Frequently Asked Questions
Gluten Free Cornmeal Pancakes
These Gluten-Free Cornmeal Pancakes are a delicious and easy breakfast option, perfect for those with gluten sensitivities. Made with simple ingredients, they offer a unique flavor and texture that's both comforting and satisfying.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 10 minutes
Cook Time: 6 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- In a large mixing bowl, whisk together the gluten-free cornmeal, gluten-free all-purpose flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the eggs, milk (or dairy-free alternative), melted butter (or oil), and vanilla extract. Make sure everything is well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Heat a lightly oiled griddle or large frying pan over medium heat. You can use butter or cooking oil to grease the surface.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Leave some space between each one.
- Cook for 2-3 minutes on each side, or until golden brown and cooked through. You should see bubbles forming on the surface before you flip them. If they're browning too quickly, reduce the heat.
- Serve immediately with your favorite toppings, such as maple syrup, fresh berries, whipped cream, or a dusting of powdered sugar.
📝 Notes
🍎 Nutrition
Calories: 250 kcal
Protein: 6g
Fat: 10g
Carbohydrates: 35g
Fiber: 2g
Calcium: 150mg
