As I've said before, we love pancakes in this house. Tonight, I wasn't feeling great, was tired, and not excited about making dinner. I wanted something simple, so of course I thought, Brinner!
Now that I'm going gluten free, I decided to try to come up with a new GF pancake recipe instead of going to one of my standbys. After combing over the millions of different flours and such that I have in my pantry, I came across a bag of Nitty Gritty Cornmeal of VT and decide to make Cornmeal Pancakes.
Cornmeal Pancakes
1 cup fine cornmeal1 cup of tapioca flour
1/2 tsp of xanthan gum
4 tsp of baking soda
1 tsp of salt
1 TB Organic, Raw Stevia (Or honey, agave, etc)
1/4 cup coconut oil, melted
1 1/4 cup of unsweetened almond milk or any other milk.
2 eggs, beaten
1 tsp vanilla
Whisk together all dry ingredients. Once combined, add the rest of the wet ingredients. Stir until combined and let sit for about 10 minutes.
While the batter is resting, preheat a griddle over medium heat. I use a touch of coconut oil to prevent sticking. Once heated, add about 1/4 of a cup of batter for each pancake. You will need to cook about 3-4 minutes on each side depending on your pan/stove top. This should make about 12-15 pancakes.
These are great with just a dab of maple syrup, but for the second of half of the batch I added some dark chocolate chips and mashed frozen blackberries.
Frozen berries are great to have on hand and really reasonable when you consider how pricey organic fresh berries can get. I always have a handful of different berries in the freezer for occasions just like this!
*If you don't want to make these gluten free, replace the tapioca flour with whole wheat flour and omit the xanthan gum.
