Breakfast

Gluten Free Cornmeal Pancakes is for Breakfast.

Gluten Free Cornmeal Pancakes takes several minutes to prepare.

Gluten Free Cornmeal Pancakes takes several minutes to cook.

Gluten Free Cornmeal Pancakes makes 2 servings.

The ingredients for Gluten Free Cornmeal Pancakes are:

Arrowhead Mills Gluten Free All Purpose Baking Mix, 0.75 cup (remove)
Yellow Cornmeal, .75 cup (remove)
Salt, .25 tsp (remove)
Clabber Girl Baking Poweder, 4.5 tsp (remove)
Granulated Sugar, 6 tsp (remove)
*Lactaid 2% Milk, 1.125 cup (remove)
Egg, fresh, 1 large (remove)
Vanilla Extract, 1.5 tsp (remove)
Butter, salted, 2 tbsp (remove)

Here is how you make Gluten Free Cornmeal Pancakes:

Mix together flour, cornmeal, salt, baking powder, and sugar in a bowl. Set aside.In a separate bowl, mix milk, eggs, and vanilla. Pour into the dry ingredients, stirring gently. Stir in melted butter. Set batter aside. If batter is overly thick, splash in a small amount of milk.In a saucepan, combine blackberries, sugar, and water. Bring to a gentle boil and cook for 5 minutes on low. Stir in cornstarch, then continue cooking, using a whisk or spoon to mash the larger pieces of blackberries. Remove from heat when it's nice and thick. Heat 1 tablespoon butter in a skillet over medium-low heat. When heated, drop 1/4 cup batter per pancake and cook until golden brown on both sides. Remove from skillet and set aside. Stack three pancakes, placing a pat of butter between each pancake. Dig in!Serving Size: 2Number of Servings: 2Recipe submitted by SparkPeople user NDYE8253.

The nutritional information for Gluten Free Cornmeal Pancakes is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 643.4

• Total Fat: 19.2 g
• Cholesterol: 134.3 mg
• Sodium: 2,144.1 mg
• Total Carbs: 103.5 g
• Dietary Fiber: 3.3 g
• Protein: 14.4 g

The dietary needs meet for Gluten Free Cornmeal Pancakes is Gluten Free