Gluten Free Cornmeal Pancakes
Admittedly, I am not a breakfast person. Let me qualify that. I am not a breakfast person when it deals with sweet breakfast applications like traditional pancakes. I am more a fan of the savory side of breakfast: bacon, sausage or a good old American omelet.
This was a battle for my family. My wife and kids love breakfast for every meal. Yes, I agree with you – it is a national disgrace to eat breakfast outside of the time it was named after. I know, I know, technically you “CAN”. However, you can smoke other items but the same question has to be asked of it as well… Should you smoke things other than meat? That, my good friend, is an unequivocal NO!
However, this cornmeal version of the traditional pancake bridges the gap for me and I think it will for you as well. You see, by having cornmeal in the batter when you cook it on a griddle the edges do something wonderful. The edges crisp up. Not overly so, but they get crisp enough that you get a savory and a sweet texture bite when you eat them.
They are perfectly paired with link sausages as you can dip both of them into the maple syrup and butter. Yes, I would have to say that these Gluten Free Cornmeal Pancakes saved breakfast for me and my family.
- ¾ cup gluten free cornmeal
- ½ cup tapioca ﬂour
- ¼ cup potato starch
- 2 teaspoon baking powder
- ½ teaspoon sea salt
- ¼ teaspoon xanthan gum
- 1 ¼ cups milk (2%)
- 2 tablespoon vegetable oil
- 1 egg, slightly beaten
- 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 are cooked through. Serve with your favorite toppings.