Gluten Free Cheesy Cornmeal pancakes

Cornmeal pancakes make a great gluten free breakfast favourite but add in some cheese and sweetcorn and they are filling enough for a lunch too.

Simple and quick to make from storecupboard ingredients you can have a meal on the table in less than 30 minutes with this gluten free pancake recipe.


Ingredients

4 servings
  • 1 tbsp olive oil (plus a little more for frying)
  • 2 eggs
  • 3/4 cup milk (or milk substitute)
  • 1 cup (4 oz) yellow cornmeal
  • 1/2 cup (2 oz) rice flour
  • 1 tbsp sugar
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 1 small tin sweetcorn (whole kernel corn), drained
  • 1/2 cup grated cheddar cheese

Method

Heat a little oil in a frying pan.

Meanwhile, beat the eggs in a bowl, then add in the milk. Whisk in the flours, sugar, baking powder and salt.

Add the corn and cheese, along with the remaining olive oil and mix gently.

Take about 1/4 cup of mixture for each pancake and pour into the pan. Leave for a couple of minutes, gently shaking the pan once or twice, then turn the pancake over and cook the other side for another 2 minutes.

I like to serve these corn pancakes with sliced tomato or a salad for lunch, or sliced apple or strawberries for breakfast.

Cold gluten free pancakes can be spread with butter or margarine and eaten like bread.






[?] Subscribe To This Site

XML RSS
Add to Google
Add to My Yahoo!
Add to My MSN
Subscribe with Bloglines
Copyright© 2007. Please note I am not a doctor, just a fellow sufferer of coeliac disease.
Therefore no information on this site should be taken as medical advice.
Return to top of Cornmeal Pancakes
Return to gluten free breakfast
Return to Home Page