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Gluten Free Cheesy Cornmeal pancakesCornmeal 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.
Ingredients4 servings
MethodHeat 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.
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