Cornbread Pancakes

#breakfast #american #dormfriendly #beginner #glutenfree #dairyfree

COOKING LEVEL: noob beginner standard

A simple mix and pour recipe. The only monitoring is for flipping pancakes.

Serving Size: 8+ pancakes Total Cooking Time: 30min.

INGREDIENTS

• 3/4 cup GF flour (Bob's Red Mill), sifted

• 3/4 cup cornmeal

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1 1/2 tbsp sugar

• 1 tsp salt

• 1 1/2 cup oat milk

• 1 egg

• 3 tbsp preferred cooking oil

1. In a large bowl, whisk the flour + cornmeal + baking soda + baking powder.

2. In a separate small bowl, mix the eggs + oat milk + oil + sugar.

3. Pour the egg mix into the large owl.

4. Stir till no lumps.

5. Heat up the pan to medium heat. Add 1 tbsp of oil.

6. Your first pancake will always take the longest to cook. But after that the pan is heated so keep a closer eye and flip between fewer minutes.

7. Enjoy with your favorite toppings.

Recipe Notes:

• You can have a classic American breakfast with this gluten free alternative.

• Although the recipe uses cornmeal you will hardly taste the difference.

• I find oatmilk a nice lactose free alternative to the usual buttermilk.

• Some popular pancake toppings are maple syrup, sliced fruit, and powdered sugar.