Allergy-friendly Cornmeal Pancakes
Gluten-Free, vegan pancakes with a little bit of cornmeal for texture.
Servings: 5 people (about 10 large pancakes, 16 small)
Calories: 400kcal
Ingredients
Dry Ingredients
- 1½ cup Gluten-free 1-to-1 baking flour (210 grams)
- 1 cup Cornmeal (140 grams)
- 2 Tbsp Baking powder (24g)
- 6 to 8 Tbsp Sugar (90 to 120 g)
- 1 to 1½ tsp Salt (7 to 11g, table salt)
Wet Ingredients
- 2¼ to 2½ cups Non-dairy milk (unsweetened preferred)
- 2 to 2½ tbsp Apple cider vinegar
- 1 tsp Vanilla extract
Other
- Oil for cooking surface, such as vegan butter or coconut oil
- Syrup, for topping
- Other add-ins such as cinnamon, chocolate chips, etc.
Instructions
- Combine wet ingredients in a small container. (1½ cup flour, 1 cup cornmeal, 6 tbsp sugar, 2 tbsp baking powder, 1 tsp salt)
- Whisk all the dry ingredients together in a large mixing bowl. (2¼ cup milk, 2 tbsp vinegar, 1 tsp vanilla)
- Add wet ingredients to dry, then whisk and/or stir until combined.
- Heat cooking surface at medium-high. Give it about 5 minutes to reach optimal heat.
- Add oil to heated cooking surface.
- Scoop some batter onto cooking surface in the desired shape/size.
- Wait for a good amount of bubbles to appear in the top of the pancake, including the center. (This takes a little over a minute, possibly longer than you're used to with other pancakes.) Then flip over and cook for another minute or so.
- Place on a cooling rack or wherever else you want to keep them, then serve.