I usually have my grandson, Skooter, on the weekends while my daughter works. He always wants pancakes for breakfast and he is a picky eater. I make several different kinds, but mine (and his) is favorite is corn pancakes. Since I have gone gluten-free, it has been a challenge adjusting recipes leaving out the gluten to get the right texture. I think I have discovered it; and today, I’m sharing the recipe with you.
1 c. All-purpose Gluten-free Gum-free flour. (Here is the previous post about this flour.)
1 c Cornmeal
3 T Baking Powder
1/4 t Salt
1/4 c Sugar
2 c Milk (you may need more to get the batter to the right consistency)
1 T vanilla
4 T butter, melted (or bacon fat if you have it available — and depending on your healthy choices.)
Mix dry and wet ingredients separately and then combine. Add more milk if needed. My family likes a thinner pancake, so my batter is the consistency of a thin cake batter.
I use coconut oil to cook them in or you can use bacon grease if it’s available. Either one will make them scrumptious.