Alright, guys. This is it. I have officially cracked the gluten-free, corn-free pancake code! This one has been a tough one, that’s for sure. But, alas, here it is – The perfect pancake sans all the stuff I can’t have. Now, you can check them out for yourself!
For this recipe you will need to make a big batch of Corn-Free Contessa’s All-Purpose Flour Blend. Although this recipe only calls for one cup of said blend, you will be happy that you whipped up a bulk batch of all-purpose flour when you go to make future recipes. Trust me.
- 1 cup Corn-Free Contessa’s All-Purpose Flour Blend
- 1 tsp corn-free baking powder
- 1/2 tsp baking soda
- 1 Tbsp organic cane sugar
- 1/2 tsp finely ground sea salt
- 1/4 tsp guar gum
- 2 Tbsp melted grass-fed butter OR ghee OR coconut oil OR safe vegetable oil
- one organic, pasture-raised egg – beaten
- 1 cup goats milk (don’t worry, it doesn’t taste “goat-y”) OR grass-fed cows milk OR milk alternative that works for you
Combine all dry ingredients and mix well with whisk. Add your beaten egg, stir a bit with a large spoon, then slowly add your milk. Mix well. Preheat your griddle or large frying pan on medium to medium-high heat and lightly grease it with a bit of coconut oil or safe vegetable oil of choice. Spoon the batter into little pancake pools and cook until you see bubbles forming on the tops, and the edges start to become dry. Flip them over and cook a couple of more minutes until golden brown. Repeat with the remaining batter, being sure to re-grease your pan in-between each batch.
Top them with your favorite pancake topping – I like the traditional butter and pure maple syrup, while my toddler loves his smeared with organic strawberry preserves. Enjoy!
Please share your pancake making experience with me! I would love to hear what you think and see your pictures!
Disclaimer – if you are super corn-sensitive, use your best judgement with ingredients listed. You most likely know what works the best for you. I tend to be more on the “corn-lite” end of the spectrum, and safe brands of rice flours work fantastically for me and my family. If rice flours do not work well for you, you can substitute your own blend of all-purpose flour, but make sure that you add a 1/2 tsp. of guar or locust bean gum if it is not already included in your blend, or you will end up with flat pancakes. Well, flatter than a pancake should be, anyway. 😉