These cornmeal & strawberry (gluten free!) pancakes are most definitely reminiscent of the beloved cornbread.
Think warm, fluffy cornbread smeared with butter and honey.
All in all, these guys are fluffy and tender, yet have a wonderful bite from the cornmeal. Serve them with strawberry compote for the ultimate breakfast treat, or simply with a decent dollop of butter and a generous drizzle of honey or maple syrup.
Cornmeal, otherwise known as polenta, is a fantastic gluten free alternative. It is not only rich in folic acid, but it provides a fantastic bite to almost any baked gluten free good. Make sure to use quick-cooking rather than coarse for these pancakes, as they might turn out grainy otherwise.
Plus, if gluten free is not a concern, simply switch out the gluten free all purpose flour mix for unbleached all-purpose flour, and decrease the baking powder to 1 teaspoon.
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Gluten Free Cornmeal & Strawberry Pancakes
- 140 g cornmeal
- 140 g gluten free flour mix*
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 teaspoon apple cider vinegar
- 2 eggs lightly beaten
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 230-345g g milk of choice
- 30 g butter or coconut oil melted & slightly cooled
- 500 g strawberries
- 1 tablespoon honey or agave nectar
- 1/2 lemon freshly squeezed
In a large bowl whisk together the cornmeal, gluten free flour mix, baking powder, baking soda and salt until thoroughly combined. In a separate bowl, whisk together the vinegar, eggs, vanilla extract and 1 cup of milk.
Add the wet mixture to the dry and mix until just incorporated (do not over mix, as it will result in tough pancakes). If needed, add more milk a little at a time until consistency is pourable but not too runny. Incorporate the melted butter.
Cover the pancake batter with cling film and allow it to rest for 10 minutes. This is very important, particularly since we are working with cornmeal. While you wait, make the strawberry compote.
Heat up your skillet to medium, and add butter or cooking oil of choice. Pour batter onto the pan, and flip once bubbles start to form and golden brown (1-2 minutes). Keep warm in the oven until serving.
In a medium saucepan over high heat bring the strawberries, squeeze of a lemon, and agave syrup (optional) to boil. Reduce heat to low and simmer, stirring occasionally, for 8-10 minutes until liquid has turned into a syrup.
*This recipe works well with most ‘white’ gluten free flour mixes, but particularly well with those with high rice flours ratios (think sweet rice and brown rice combos) and some sorghum. Avoid mixtures with too much starch and milk powders, which produce chalky results. Feel free to try our own: Gluten free flour mix 95 g sweet rice flour 95 g brown rice flour 40 g sorghum flour 55 g tapioca starch 55 g potato starch 40 g corn starch If gluten is not a concern, simply switch out the gluten free all purpose flour mix for unbleached all-purpose flour, decrease the baking powder to 1 teaspoon, and only add 3/4 cup milk initially.