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Cornmeal Pancakes

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Cornmeal Pancakes

1 cup of gluten-free All purpose Flour Blend

(I used Namaste Perfect Flour Blend, the xanthan gum is included in this)

1/3 cup cornmeal (

I used Bob's Red Mill Cornmeal because it is declared Gluten Free)

1T Sugar

1 1/2 teaspoons Baking Powder

1/4 teaspoon Baking Soda

1/4 teaspoon salt


1 large egg lightly beaten (or equivalent egg substitute)

1 cup milk (or milk substitute, soy or rice, or almond milk)

1 Tablespoon Molasses

1 Tablespoon Butter Melted


Lightly spoon flour blend into measuring cup and level with a knife.

Combine flour blend and the next 5 ingredients in a large bowl

Blend with a whisk.

In a separate bowl,add beaten egg, milk, molasses and melted butter

Add wet ingredients to dry and blend with a whisk lightly

The batter still should have some lumps.

Pour about 1/4 cup of batter per pancake onto a hot griddle that

has been greased or sprayed with non-stick spray.

Cook as you would any other pancake, till bottoms are lightly browned

Serve with gluten-free Maple Syrup

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