Gluten Free Corn Pancakes

In a medium bowl, whisk together the dry ingredients. Add the milk, oil and egg to the dry ingredients and whisk to incorporate until smooth.
Prepare the griddle by heating it on medium high heat, or 350°F, and lightly oiling it. Pour the batter by ¼ cup onto the prepared griddle and cook until bubbles start to form, about 2 minutes.
Flip the pancakes and cook the other side until the pancakes is cooked through. Serve with your favorite toppings.

Banner Image:

GlutenFreeCornPancakesSharp.jpg

Grain:

Ingredients:

¾ cup gluten free medium cornmeal

½ cup tapioca ﬂour

¼ cup potato starch

2 tsp baking powder

½ tsp sea salt

¼ tsp xanthan gum

1 ¼ cups milk (2%)

2 Tbsp vegetable oil

1 egg, slightly beaten

Active time:

10 minutes

Yield:

Ten 4-inch pancakes

Nutrition:

Calories: 120 , Total Fat: 4 g, (Saturated Fat: 0.5 g), Sodium: 190 mg, Carbohydrate: 18 g, Fiber: 2 g, Protein: 2 g.

Author:

Bob’s Red Mill

Course:

Main dishes

Meal:

Breakfast

Dietary choice:

Gluten-free

Rating:

Description:

Get your day oﬀ to a delicious start with some corn pancakes. They’re even gluten free!

Serving Size:

1 pancake