GLUTEN-FREE CORNMEAL PANCAKES

Gluten-Free Cornmeal Pancakes image

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.

Provided by MIS4MUSIC

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

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

Steps:

Combine cornmeal and boiling water. Let it sit for 5 to 10 minutes.
Whisk flour, milk, egg, nectar, sour cream, and baking powder together in a bowl. Stir into the cornmeal mixture until well combined.
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.

Nutrition Facts : Calories 241 calories, Carbohydrate 46.1 g, Cholesterol 50.5 mg, Fat 3.8 g, Fiber 3.3 g, Protein 6.9 g, SaturatedFat 1.3 g, Sodium 279.9 mg, Sugar 6.4 g