It’s Saturday morning, let’s make pancakes! Now there’s absolutely nothing wrong with our traditional old-fashioned pancakes, but if you’re looking to switch things up, try these corn flour pancakes. They’re sweet, but not too sweet. They are moist and chewy. And they’re gluten free!
I love them slathered with almond butter and maple syrup. But you can’t go wrong with a dollop of orange marmalade.
I burned this batch around the edges because I used to suck at cooking pancakes. It probably had something to do with patience, or lack there-of. But this is real life and sometimes the pancake edges burn. If we have to talk about it, let’s call them “charred.”
It makes them look rustic, right? Totally. Yep. For sure.
The maseca (corn flour) makes these pancakes. They’re equally good for a lightly sweet breakfast as they are with chili for those times that you’re too lazy to make actual cornbread. Don’t tell me I’m the only one…
- 1/2 cup Maseca or corn flour
- 1/2 cup gluten-free flour mix (I used Trader Joe's all-purpose baking mix)
- 1/2 tsp baking powder
- 1 pinch salt
- 2 eggs
- 1/2 cup plain greek yogurt
- 1/2 cup almond milk
- 1 - 2 tbs honey
- Mix the dry ingredients in a medium bowl and make a well.
- In a separate bowl, beat the eggs until frothy. Add the yogurt, almond milk and honey and mix until well combined.
- Pour the wet ingredients into the dry ingredients and mix.
- Fry the pancakes in oil or butter over medium-low heat. Serve with toppings as desired.
For a savory pancake, add some Mexican spices, pepper or cheese. I bet diced green chiles would be awesome, too.
You can sub all-purpose flour or another flour of your choice for the gluten-free flour mix.