Gluten-Free Corn Pancakes
Put a breakfast spin on dinner with this tasty gluten-free recipe for corn pancakes. Breakfast for dinner, or brinner, is a great way to make a quick and easy weeknight dinner.
Equipment
- non-stick frying pan
- bowls
Ingredients
- 2/3 cup gluten-free flour blend (1 to 1)
- 2/3 cup gluten-free cornmeal
- 2 tsp gluten-free baking powder
- 2 Tbsp Swerve sweetener
- 1 cup goat, buttermilk or coconut milk
- 2 large eggs
- 2 Tbsp melted coconut oil, or light olive oil
- 1/2 cup shredded cheese
- 1/2 cup finely chopped deli ham
Instructions
- In a medium bowl add the gluten-free flour, cornmeal, baking powder and sweetener.
- Whisk dry ingredients.
- Add the goat milk, eggs and coconut oil and with a hand mixer beat on medium speed until you have a smooth batter.
- Fold in the cheese and ham.
- Lightly grease a non-stick griddle and heat on medium.
- Use a 1/4 cup measuring cup to drop batter onto the griddle.
- Cook for 2-3 minutes and flip. Cook other side for 1-2 minutes more.
- Remove and repeat frying pancakes until all batter is used up.
- Enjoy!
Tried this recipe?Let us know how it was!