Gluten-Free Cornmeal Pancakes

Slightly crisp with a soft, almost creamy interior, this is the ultimate gluten-free cornmeal pancake recipe. It tastes great with last night's leftover corn or dried blueberries thrown in. You really can't go wrong with this recipe. Serve with your favorite pancake toppings.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 241 Calories

Ingredients

• ½ cup milk
• 2 teaspoons baking powder
• 1 large egg
• 1 cup boiling water
• 1 tablespoon sour cream
• 1 cup Cornmeal, degermed, enriched, yellow
• ½ cup gluten-free all purpose baking flour
• 1 tablespoon blue agave nectar

Recipe Instructions

Step 1

Combine cornmeal and boiling water. Let it sit for 5 to 10 minutes.

Step 2

Whisk flour, milk, egg, nectar, sour cream, and baking powder together in a bowl. Stir into the cornmeal mixture until well combined.

Step 3

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.