Ingredients for Blue Cornmeal Pancakes Gluten Free And Low Sugar
- Rice Flour
- ½ cup fine blue cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- White Sugar
- 1 cup milk (dairy or non-dairy)
- Eggs
- Butter
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How to Make Blue Cornmeal Pancakes Gluten Free And Low Sugar
- In a large bowl, whisk together the gluten-free flour, blue cornmeal, baking powder, salt, and sugar until well combined.
- Create a well in the center of the dry ingredients. Pour in the milk, egg, and melted butter. Gently whisk until just combined; do not overmix. A few lumps are okay.
- Lightly spray a griddle or large frying pan with cooking spray or oil and heat over medium heat. You should be able to sprinkle a few drops of water on the surface and have them sizzle gently.
- Pour ¼ cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
- Serve immediately with your favorite toppings, such as fresh berries, a dollop of whipped cream, or a drizzle of maple syrup (use sparingly to maintain low sugar content).
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
19g
Fat
52g
Carbs
21g
