Ok, breakfast being my favorite meal of the day, Adrienne, my fiancé introduced me to these wonderful, tender pancakes a few years ago and they are now my go-to pancake when I am in need of a fix. I converted these to gluten free and my bet is whomever you serve them to will never know they are gluten free unless you tell them. They have a wonderful texture from the oats and cornmeal. They griddle up very nice and smeared with butter, drizzled with your favorite syrup are simply delicious.
The recipe below makes about a dozen medium sized pancakes.
Gluten Free Flour Blend
- 1 cup Organic Brown Rice Flour
- 1 cup Certified Gluten Free Oat Flour
- 1 cup Tapioca Flour
- 2 tsp Xanthan Gum
3 Grain Pancake Recipe
- 1/2 cup Certified Gluten Free Oats
- 1/2 cup Organic Cornmeal
- 2 cups Buttermilk
- 1 tsp. Vanilla
- 1 Egg, beaten
- 1 tbsp. Coconut Oil, melted
- 1 cup Gluten free flour mix
- 2 tbsp. Brown Sugar
- 1 tsp. Orange Zest
- 1 tsp. Baking Powder
- 1/2 tsp. Salt
- 1/2 cup Pecan Pieces
- Coconut Oil for griddle
In medium sized mixing bowl combine oats, cornmeal, vanilla and buttermilk together and mix well, let stand 10 minutes stirring occasionally.
Add egg and coconut oil to buttermilk mixture and mix well.
In a separate bowl, add g/f flour mix, brown sugar, orange zest, baking powder and salt together and mix well
Add g/f flour mixture to the oat- buttermilk mixture and mix well.
Fold in pecans and set aside.
Heat griddle (350 degrees) or skillet over medium heat and add a little coconut oil to coat. Add 1/3 cups of batter on griddle and cook until little bubbles form on top of pancakes and the bottoms are golden. Flip and cook about two minutes more.
Remove from griddle and spread with butter and drizzle with your favorite syrup or smear with your favorite jam! I love these pancakes with a great breakfast sausage, getting the sweet and salty working. Serve with a great cup of coffee (we had Café Du Monde). Enjoy!