Cornbread pancakes made gluten-free with corn flour and brown rice flour. These fluffy, delicious pancakes are comforting, flavorful, and a unique take on gluten-free pancakes!
His take on Cornbread Pancakes: “Rustic. Rustic pancake. Like a cabin. They’re like eating cornbread next to the fire in a cabin. And bacon. They’re real good with bacon.”
Her take: “I’d like a bowl of chili to go with my pancake.”
Greetings and welcome to Week 5 of The Pancake Project! For those of you just joining in, Bob’s Red Mill and I have teamed up to bring you a new pancake recipe every Friday.
My goal is to create fun and tasty pancake recipes using alternatives to wheat and give you something to sink your teeth into during the weekend.
After eating a plate of cornbread flapjacks with butter and honey drizzled on top, I can’t help but question why every single flapjack is not made out of corn flour. Hi, commodity pancake, what a hot commodity you are! Bob’s Red Mill Corn Flour is a finer grind than corn meal, which gives the pancake the same tasty cornbread flavor but they turn out softer and fluffier than cornbread.
Corn flour is the bee’s knees is what it is. It’s too soon to talk favorites but I would be hard-pressed to believe the Cornbread Flapjack wouldn’t make the top 3. They’re easy to flip, easy to eat and would make a divine ham and cheese sandwich if you want me to give it to you straight.
Pancake Project Recap:
- Week 1: Cranberry Orange Oat Flour Pancakes
- Week 2: Bacon & Egg Buckwheat Stacks
- Week 3: Almond Flour Pancakes with Pomegranate Syrup
- Week 4: Lemon Poppy Seed Coconut Flour Pancakes
- Week 5: Cornbread Flapjacks
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!
If you make these gluten-free Cornbread Pancakes, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
Cornbread Pancakes
Ingredients
- ¾ cup corn flour
- ½ cup brown rice flour
- 1/4 teaspoon salt
- 3/4 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 egg
- 1 1/4 cup almond milk
- 1 tablespoon oil or melted butter
- 1 teaspoon pure vanilla extract
- 1 tablespoon pure maple syrup or brown sugar
- avocado oil for cooking
Instructions
- In a mixing bowl, whisk the wet ingredients together.
- In a separate bowl, add the dry ingredients and stir/whisk to combine.
- Pour the dry ingredients into the bowl with the wet and mix until completely smooth.
- Heat a skillet just above medium heat and add enough oil/butter to grease it.
- Measure ¼ cup worth of batter and pour onto hot skillet.
- Allow the pancake to cook until bubbles rise to the top, 1 to 2 minutes, then flip and cook another 45 seconds on the other side.
- Repeat with all the batter
- Serve with butter and honey the way you would cornbread!
Nutrition
Hi, I followed the recipe exactly and the pancakes were falling apart. I added two eggs for a total of 3 and that made it managable, but flipping was still hazardous. The taste is good.
Is there someplace to find the nutritional information on your recipes. I am diabetic and must watch carbs like crazy. Would love to try the corn flour pancakes and the coconut pancakes you recently posted but must know the carbs!