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Breakfast

Gluten-free Cornbread Pancakes

 

Gluten-free Sunday Brunch at Pistachio House

Gluten-free Sunday Brunch at Pistachio House

 

While I haven’t gone completely Paleo, I have been cutting back on the white flour for some time. To that end, Sunday morning has become “experiment with alternate pancake batter” day. After several months of experimentation, this one wins.

There were some dark days when we crunched our way through too much cornmeal. Days without honey. Sad days indeed.

I tried both plain milk and buttermilk and I feel the buttermilk gives it a better puffy rise which can often be missing in brown rice based baking.

If you can’t do dairy, you can easily substitute the liquid with Almond milk.

We highly recommend serving with some delicious local honey. You can use maple syrup as well but the syrup doesn’t do the ‘cakes justice as the top layer absorbs rather than repels the syrup. You end up with very crumbly pancakes.

 

Cornbread Pancakes

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Yield: 8 – 10 pancakes

Ingredients

  • 1/2  cup corn flour
  • 1/4 cup corn meal
  • ½ cup brown rice flour
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 egg
  • 1-1/4 cup buttermilk (or a milk substitute of choice)
  • 1 tablespoon rendered bacon fat or ghee
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon honey (or sweetener of choice)
  • Rendered fat, coconut oil or ghee for cooking

Instructions

  1. In a mixing bowl, combine and whisk wet ingredients.
  2. In a separate bowl, add the dry ingredients and stir to incorporate. The batter should be pourable.
  3. Let it sit for at least five minutes. Check to ensure it is still smooth, if not, add some more liquid to return to the previous consistency.
  4. Slowly pour the dry ingredients into wet ingredients. Mix as you go to ensure smooth texture.
  5. Heat a heavy bottomed skillet or griddle to medium-high heat with a 1/8 inch layer of cooking fats.
  6. Add ¼ cup of the batter and pour onto hot skillet.
  7. Cook pancake until bubbles form on top – 1 to 2 minutes. Flip and cook for another 45 seconds. Repeat until batter is exhausted. *whew*
  8. Serve with butter and honey as you would cornbread.

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