Gluten Free Cornmeal Pancakes


Recipe courtesy of Bob's Red Mill

Makes 10 4-inch pancakes

  • 3/4 cup gluten free medium cornmeal  
  • 1/2 cup tapioca flour  
  • 1/4 cup potato starch  
  • 2 teaspoons baking powder  
  • 1/2 teaspoon salt  
  • 1/4 teaspoon xanthan gum  
  • 1¼ cups milk (whole or 2%) 
  • 2 tablespoons vegetable oil  
  • 1 egg, slightly beaten

Gluten Free Cornmeal Pancakes

Gluten Free Cornmeal Pancakes

Click image to enlarge



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.


Prepare the griddle by heating it on medium high heat, or 350°F, and lightly oiling it. Pour the batter by ¼ cup onto the prepared griddle and cook until bubbles start to form, about 2 minutes.


Flip the pancakes and cook the other side until the pancakes is cooked through. Serve with your favorite syrup or toppings.


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