Gluten Free Corn Cakes Pancakes

These fluffy delicious pancakes are comforting flavorful and a unique take on gluten free pancakes.

Gluten free corn cakes pancakes.

There s nothing like a traditional light and fluffy gluten free pancake and there are so many ways to make them but these cornmeal pancakes are a little different. These fluffy gluten free pancakes have a hint of cinnamon and vanilla for extra flavor. Take these gluten free treats on a hike or eat them with a bowl of chili. No worries though i like a good savory cake.

His take on cornbread pancakes. They re like eating cornbread next to the fire in a cabin. Gluten free buttermilk cornbread pancakes taste just like cornbread with soft pillow y texture. These are great with some leftover chicken and an egg on top for breakfast and i bet they d also be good topped with roasted veggies.

Some think these fried cornmeal johnnycakes were originally called journey cakes while others believe they were first called shawnee cakes after the tribe in the tennessee valley. Sure there are gluten free pancake mixes which mimic real pancakes and all purpose gluten free flours are easy subs in your stand by pancake recipe but using flavorful all natural gluten free flours adds a whole other dimension. This recipe makes about 5 large pancakes or 8 smaller 2 inch pancakes. I will confess that these were supposed to be more of a sweet breakfast pancake but i forgot the sweetener when i was making them.

Since going gluten free my pancake world has widened greatly. Biscuits require expensive dairy products while gluten free cornmeal griddle cakes also known as hoe cakes can be made with little more than meal a bit of oil and water. Cornbread pancakes made gluten free with corn flour and brown rice flour. They re especially delicious to sop up juices and gravy virginia willis.

Different corn flour brands vary in the batter thickness so note the milk measurement. Control the amount of oil you use by using a spray on oil or rubbing a piece of greased kitchen paper over the bottom of the frying pan too much oil will make the pancakes ragged at the edges and too little will make them hard to flip over. According to the encyclopedia of american food and drink by james mariani the name rhode island johnnycake first appeared in print in 1739 and an 1835. Also bob s red mill corn flour is gluten free naturally but is processed in a wheat facility so if you need a certified gluten free corn flour search for that online.

The recipe has way more cornmeal than white flour but you blend the batter so there s only the slightest chew in each sweet and savory bite.