A super light and fluffy gluten free pancake that cooks up quickly and makes a sit down breakfast possible for those busy school day mornings!
Is it possible to actually make pancakes for breakfast on a school day?
I say, “YES!”
I am not exactly sure what I have stumbled upon with this recipe, but this batter allows me to make pancakes in roughly half the time of my former go-to pancake recipe.
Let’s take a look at the recipe first, then I’ll make some comments:
Gluten Free Cornmeal Pancakes
yields 16 large pancakes
1/2 cup avocado oil (or other mild flavored oil of your choice)
1 cup gluten free flour blend with xanthan gum (I used Bob’s 1 to 1)
1 cup stone ground white corn meal (fine ground) – read labels and check for cross contamination
1/4 cup sugar (optional)
1 tablespoon double acting baking powder
1 & 3/4 cups unsweetened almond milk
1/4 teaspoon sea salt
butter for the pan (or suitable dairy free spread such as Earth Balance)
Warm a large skillet or griddle. The proper warming of the cooking surface is key. How many times have you placed your first batch of pancakes onto the skillet only to have them stick or spread too far? Often the biggest problem can be the temperature of your surface.
I cook pancakes in my stainless steel skillet. I adjust the heat on my stove to one notch below half (medium heat). While I make the pancake batter, I allow the skillet to warm. A sufficiently warmed surface is a game changer. One way to test your surface is to sprinkle a small amount of water onto the warm pan. If the water “dances” around the pan, you’re set. If it just sits in the pan, you’re not warm enough yet. If it completely evaporates and steams profusely, your pan is too hot.
Lightly butter the surface (with butter or dairy free spread such as Earth Balance). Drop pancakes onto the surface by the 1/4 cup full for larger pancakes. Keep the pancakes 2 inches apart. Allow to cook until the edges begin to firm and small air bubbles begin to emerge and pop on the surface of the pancake. This should take about 1-2 minutes. Using a thin spatula, flip the pancake over and cook for an additional 1-2 minutes.
Be careful as you cook subsequent batches. The surface becomes hotter the longer that you use it. You may need to slightly adjust the temperature a bit lower.
I love to serve pancakes with butter (or Earth Balance), syrup, and fresh fruit.
Part of the success with this recipe lies in the corn meal. Do not use corn flour or grits. Search out old fashioned stone ground corn meal, one that is finely ground and is light and fluffy. It will make a huge difference. I use Indian Head brand, but there is a cross contamination threat. I do not have celiac and can tolerate this brand fine, but for others please search out a brand that suites your health needs accordingly.
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