Give these cornmeal pancakes a try. They are a thin pancake that is gluten free and fluffy with a mild corn flavor.
I remember making these cornmeal pancakes when my kids were young. We would eat them for dinner with turkey bacon and homemade applesauce. There were never any leftovers, they were that good.
But that was literally years ago. So, as I flipped through my old homemade cookbook, I paused when I saw the cornmeal pancakes recipe. It made me think back to when the kids were young and the memories that these delicately crispy pancakes offered.
I just had to try them again, all these years later. But now I wanted to make them gluten free too. Thankfully, that was easy and there wasn’t any change of taste or texture.
GLUTEN FREE CORNMEAL PANCAKES
This cornmeal pancakes recipe makes about 20 small pancakes or approximately 4 servings.
HOW TO MAKE BUTTERMILK
If you do not have buttermilk on hand, then you can make it. To a 1 cup measuring cup add 3t white wine vinegar or plain white vinegar and then fill the rest with milk to equal one full cup. Let sit about 5 minutes or so before using.
CORNMEAL PANCAKES LEFTOVERS
Any leftovers can be stored in a Ziploc bag once they have completely cooled. For short term storage, the counter will suffice, if only for a few days. The refrigerator works well too for up to one week.
I haven’t tried freezing the pancakes but imagine they would freeze just fine providing you place wax paper between them before freezing. This makes it easy to remove the desired number without them being all froze together.
TO REHEAT PANCAKES
Simply put the desired number of pancakes on a parchment lined baking sheet and bake at 350F until warmed, about 5-10 minutes. This will give a crispy outside and soft inside.
If you prefer a soft pancake, then wet a cotton cloth towel and ring it out. Place the towel on the baking pan, then put desired number of pancakes on the towel. Fold towel over pancakes. You will want the towel to be completely covering the pancakes both top and bottom. Bake at 200F until warmed, about 10 minutes. This will give a soft pancake.
To reheat frozen pancakes, thaw first and follow above instructions for either crispy pancake or soft pancake above.
Or place frozen pancakes on a parchment lined baking sheet and bake at 350F until warmed, about 10-15 minutes depending on your oven.
GLUTEN FREE CORNMEAL PANCAKES
A thin gluten free pancake that is moist and fluffy with a mild corn taste.
- 1 c yellow cornmeal, preferable stone ground
- 1 t Himalayan (pink) salt
- 1 c boiling water
- 2 T (1/4 stick) unsalted butter, melted
- 1 egg
- 1 c buttermilk
- 1/2 c almond flour
- 1/4 c coconut flour
- 1/2 t baking powder
- 1/4 t baking soda
In a medium bowl, combine the cornmeal and salt. Slowly stir in the boiling water, then the melted butter. Cover tightly and let stand for 10 minutes.
In a small bowl, beat the egg slightly, then add the buttermilk. Stir this into the cornmeal mixture and blend.
In another small bowl or on wax paper, combine the almond flour, coconut flour, baking powder and baking soda and stir quickly into the cornmeal mixture.
Heat griddle or frypan and melt coconut oil liberally. It does take quite a bit of oil to prevent sticking.
Using 1/8 cup of batter for each pancake, spread out batter with back of spoon.
When bubbles appear on top of pancake and edges are dry, flip and brown other side.
Transfer pancakes to a heated platter and keep in a warm oven while cooking the remaining batter.
Serve with maple syrup if desired.
TO MAKE BUTTERMILK:
Add 3t white wine vinegar or plain white vinegar to a 1 cup glass measuring cup. Add enough milk to make 1 cup. Let sit 5 minutes before using.