It has been a long time since I had breakfast for dinner. There is just something better about pancakes at dinnertime. My husband and I have made a lot of different pancake mixes since going gluten free, but we have not found one we really like yet. I hear Pamela’s is great, so I am going to order a pack of her mixes for my pantry really soon. Since I didn’t have a mix for tonight’s meal, I searched for a recipe for traditional buckwheat pancakes, but settled on making cornmeal pancakes instead. I did a quick search and found this awesome recipe on Mary Engelbreit’s site. I used rice flour instead of whole wheat to make it gluten free. The pancakes were delicious!
CORNMEAL PANCAKES
2 cups stoneground yellow cornmeal, medium grain
1/2 cup rice flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1/2 cup water
1/4 cup vegetable oil
1 large egg
Directions:
Preheat oven to 200 degrees. In a large bowl, combine the cornmeal, rice flour, sugar, baking powder, baking soda and salt. In a medium bowl, beat the buttermilk, water, oil and egg with a fork until blended. Add to the cornmeal mixture and mix until lumps are eliminated.
Lightly oil a griddle and heat over medium heat. For each pancake, the recipe recommends pouring about a 1/4 cup of the batter onto the griddle. I made my pancakes slightly larger. Cook for 2 to 3 minutes, until brown. Turn the pancakes and cook for about 2 minutes longer, or until browned on the second side. I kept my pancakes warm in the oven. My pancakes cooked a little faster than this on med. heat. I had to be quick on my toes with a toddler in tow!
Note: See comments below about Bob’s Red Mill cornmeal- it is not manufactured in a gluten-free facility. Use another brand!
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Posted on March 21st, 2007 by Natalie
Filed under: Breakfast, Celiac, Gluten Free, Vegetarian
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Hey… just stumbled upon your blog through someone else’s! Ellen’s I think.
Pamela’s pancake mix is great… but I also have to say that I love Kinnickinnick! (I can never spell that right, but I’m sure you know who I’m talking about). I find both of these mixes a little sweeter than just regular gluten filled pancakes.
There was a store near me that used to carry their products, then sadly, closed. So I’ve ordered online.
These homemade ones look great though!
Thanks! You have given me the courage to buy the Kinnickinnick brand of pancake mix. I have never tried it! I just spotted it today at Whole Foods.
Oooh, LUCKY. I wish my Whole Foods carried it. Actually, I should really just ask them if they could, it’s worth a try! I think I like them better than Pamela’s. Although, Pamela’s is great…
Third Trimester! How exciting.. Good luck, I hope everything goes smoothly for you! Is this your third?
And thats great that your iron levels are doing well — I hear during & after pregnancy it’s very important!
I’m really craving pancakes after two days of looking at your pics!
Take care!
ALLIE
Second baby! You should ask Whole Foods to carry it. It is worth a try!
[...] pancakes fairly regularly around here, but I occasionally like to mix things up and make my own- cornmeal, pumpkin, or banana nut. With that in mind, I decided to use gluten-free flours in one batch of [...]
Hi Natalie,
Pancakes sound so good right now (despite my huge dinner of spaghetti and meatballs). Can you explain to me how you keep these warm in the oven (really elementary, I know). So far, my fiance and eat them as we go, standing up, with me managing 2 pans (he likes thicker ones so he gets the smaller pan and I like crepe ones so I think them out over the large pan). Funny, I know! It works when it’s just the two of us, but I’m planning on having guests over, so an oven method would work better. Thanks! By the way, you and Dan are adorable in your Halloween costumes!
Michelle-
Put them in the oven stacked in a casserole dish covered in aluminum foil at about 200 degrees!
Thanks…have to be festive with the little ones!
[...] Natalie’s- Pumpkin Pancakes & Cornmeal Pancakes [...]
hello I found out from Shauna at http://glutenfreegirl.blogspot.com/ that,
“You see, not all cornmeal is gluten-free. The dear folks at Bob’s Red Mill make some of the best gluten-free flours in the world, in a dedicated gluten-free facility. But their cornmeal (and their masa harina) is manufactured in the other room, the one with all the gluten. We really need to look at every commercially-processed cornmeal, carefully.”
Kimberly- Thanks for watching out for us! I will update the post!
I tried the Bob’s Red Mill Pancake mix, and it made acceptable pancakes, though a little dense. Then this past weekend I ran out of the Bob’s Red Mill pancake mix, and since my son and husband had already been told we were going to have pancakes, I turned to Carol Fenster’s book, “Gluten-Free Quick & Easy.” First I had to make Carol’s Flour blend:
1-1/2 C sorghum flour
1-1/2 C potato starch or cornstarch (I used potato starch)
1 C tapioca flour
Once that was made, I had to make Carol’s Pancake Mix:
2 C Carol’s Flour blend (above)
2 C cornstarch or potato starch (again I used potato starch)
1/2 cane sugar
2Tablespoons baking powder
2 teaspoons baking soda
1 teaspoon table salt
1 teaspoon xanthan gum
Finally I could make the pancakes:
1 C Carol’s Pancake Mix (above)
2 tablespons butter or buttery spread (not light spread(
1 large egg
1/2 teaspoon vanilla extract
1/3 to 1/2 C 1% milk
1 teaspoon fresh lemon juice
extra butter or oil for fryiing pancakes
All three of us loved these pancakes! My son, who had commented before that the Bob’s Red Mill pancakes were “a bit dense,” gave these pancakes rave reviews. These were light and fluffy and just a bit crunchy at the edges. Simply superb! If we hadn’t known these were gluten-free we would have sworn these were made with wheat flour.
Since these were so very excellent, I’ve decided that Carol’s Flour Blend will become my starting point for all recipes, and I have filled a canister with more of the blend. I think it must be the sorghum flour that made this so terrific.
I just wanted to say that I made these cornmeal pancakes with some orange zest and grated frozen ginger root and boy are they amazing! My whole family loves them, espeically my hubby who is on a wheat-free diet. I love the crunchy texture of the cornmeal in the mix. Thanks ever so much for a great healthy recipe!
I also wanted to say that I made ‘faux-buttermilk’ with soy milk and lemon juice (1 tbsp juice to 1 cup soy milk) and it turmed out lovely. Thanks again!
Meringue Mom
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