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Recipe for Gluten-Free Corn Pancakes

Recipe Ingredients:
3/4 cup  Gluten Free Medium Cornmeal
1/2 cup  Tapioca Flour
1/4 cup  Potato Starch
2 tsp  Baking Powder
1/2 tsp  Sea Salt
1/4 tsp  Xanthan Gum
1 1/4 cups  Milk (2%)
2 tbsp  Vegetable Oil
Egg (slightly beaten)

Cooking Directions:
1.  In a medium bowl, whisk together the dry ingredients. Add the milk, oil and egg to the dry ingredients and whisk to incorporate until smooth.

2.  Prepare the griddle by heating it on medium high heat, or 350F, and lightly oiling it.

3.  Pour the batter by cup onto the prepared griddle and cook until bubbles start to form, about 2 minutes.

4.  Flip the pancakes and cook the other side until the pancakes is cooked through.

5.  Serve with your favorite toppings. Makes 10-4 inch pancakes.

    Double Active Baking Powder Double Active Baking Powder
Double Active Baking Powder releases carbon dioxide when exposed to moisture and heat, causing doughs and batters to rise. It is all natural and contains no aluminum.

Gluten Free Corn Meal Gluten Free Corn Meal
Corn Meal makes the best cornbread possible with a great texture and without an overabundance of crumbs.

Gluten Free Xanthan Gum Gluten Free Xanthan Gum
Use Gluten Free Xanthan Gum to add thickness and volume to bread and other gluten-free baked goods. This is a popular thickener among customers with allergies to gluten.

Potato Starch Potato Starch
Potato Starch is used as a thickener for sauces, soups, and stews. Potato starch tolerates higher temperatures than cornstarch when used as a thickener. It's a natural way to add moistness to many baked goods.

Sea Salt Sea Salt
Fine grain sea salt is obtained by the evaporation of sea water. Known for its great taste and texture, it is the perfect substitute for plain table salt.

Tapioca Flour Tapioca Flour
Also known as tapioca starch, tapioca flour is a gluten-free baking ingredient and an ideal thickening agent. Use tapioca for thickening a wide variety of baked goods, sauces, and desserts.

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