Servings: 10 small pancakes
Cornbread Pancakes
Gluten-Free Cornbread Pancakes are magically flavorful! Why wait until dinner to get your cornbread fix? ;) These corn flour pancakes make the best comfort food to enjoy for weekend breakfasts or brunch!
Ingredients
- ¾ cup corn flour
- ½ cup brown rice flour or all-purpose flour
- 1/4 tsp salt
- 3/4 tsp baking powder
- ¼ tsp baking soda
- 2 large eggs
- 1 cup buttermilk or almond milk
- 1 Tbsp oil or melted butter
- 1 tsp pure vanilla extract
- 1 Tbsp 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!
Notes
Replace the brown rice flour with regular all-purpose flour, gluten-free all-purpose flour, or tapioca flour.
Nutrition
Serving: 1pancake (of 10), Calories: 125kcal, Carbohydrates: 8g, Protein: 4g, Fat: 4g, Sugar: 1g