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Try something new for breakfast
Photo courtesy of Nestlé
Apple Corn Meal Pancakes are a tasty and wholesome variation that your family will really enjoy trying. Serve warm with maple syrup.
Recipe courtesy of Nestlé
Ingredients
- 1 Cup yellow corn meal
- 1 Cup (1 medium) peeled, finely chopped apple
- 1 Tablespoon honey
- 1 Teaspoon salt
- 1 Cup boiling water
- 1/2 Cup all-purpose flour
- 2 Teaspoons baking powder
- 1 Teaspoon ground cinnamon
- 1 large egg
- 1/2 Cup NESTLÉ® CARNATION® Evaporated Milk
- 2 Tablespoons unsalted butter, for greasing
- Maple syrup or applesauce
The Best Gluten-Free Cornmeal Pancakes
I’ve long been a fan of cornbread, and a thick slice of cornbread spread with butter and drizzled in honey is the sort of snack that always makes me happy. This time, I wanted to take cornbread and make pancakes, so today we have gluten-free cornmeal pancakes on the menu!
Total Time
Prep: 15 minutes
Cook: 15 minutes
Servings
Begin by whisking together cornmeal with milk, eggs and melted butter in a large bowl. Next sift in rice flour, sugar, baking powder and salt, until you get a homogeneous batter.
Heat up a little coconut oil over medium heat in a non-stick skillet, and then pour half a cup of batter in the middle of the skillet to make a circle and allow the batter to cook until bubbles rise to the surface and the bottom has turned golden. At this point, flip the pancake over with a spatula and allow it to cook some more until the other side is also golden. When all the batter has been used up, simply serve these delicious gluten-free cornmeal pancakes with cold butter and a generous drizzle of honey!
The Best Gluten-Free Cornmeal Pancakes
I’ve long been a fan of cornbread, and a thick slice of cornbread spread with butter and drizzled in honey is the sort of snack that always makes me happy. This time, I wanted to take cornbread and make pancakes, so today we have gluten-free cornmeal pancakes on the menu!
Total Time
Prep: 15 minutes
Cook: 15 minutes
Servings
Begin by whisking together cornmeal with milk, eggs and melted butter in a large bowl. Next sift in rice flour, sugar, baking powder and salt, until you get a homogeneous batter.
Heat up a little coconut oil over medium heat in a non-stick skillet, and then pour half a cup of batter in the middle of the skillet to make a circle and allow the batter to cook until bubbles rise to the surface and the bottom has turned golden. At this point, flip the pancake over with a spatula and allow it to cook some more until the other side is also golden. When all the batter has been used up, simply serve these delicious gluten-free cornmeal pancakes with cold butter and a generous drizzle of honey!
The Best Gluten-Free Cornmeal Pancakes
I’ve long been a fan of cornbread, and a thick slice of cornbread spread with butter and drizzled in honey is the sort of snack that always makes me happy. This time, I wanted to take cornbread and make pancakes, so today we have gluten-free cornmeal pancakes on the menu!
Total Time
Prep: 15 minutes
Cook: 15 minutes
Servings
Begin by whisking together cornmeal with milk, eggs and melted butter in a large bowl. Next sift in rice flour, sugar, baking powder and salt, until you get a homogeneous batter.
Heat up a little coconut oil over medium heat in a non-stick skillet, and then pour half a cup of batter in the middle of the skillet to make a circle and allow the batter to cook until bubbles rise to the surface and the bottom has turned golden. At this point, flip the pancake over with a spatula and allow it to cook some more until the other side is also golden. When all the batter has been used up, simply serve these delicious gluten-free cornmeal pancakes with cold butter and a generous drizzle of honey!
The Best Gluten-Free Cornmeal Pancakes
I’ve long been a fan of cornbread, and a thick slice of cornbread spread with butter and drizzled in honey is the sort of snack that always makes me happy. This time, I wanted to take cornbread and make pancakes, so today we have gluten-free cornmeal pancakes on the menu!
Total Time
Prep: 15 minutes
Cook: 15 minutes
Servings
Begin by whisking together cornmeal with milk, eggs and melted butter in a large bowl. Next sift in rice flour, sugar, baking powder and salt, until you get a homogeneous batter.
Heat up a little coconut oil over medium heat in a non-stick skillet, and then pour half a cup of batter in the middle of the skillet to make a circle and allow the batter to cook until bubbles rise to the surface and the bottom has turned golden. At this point, flip the pancake over with a spatula and allow it to cook some more until the other side is also golden. When all the batter has been used up, simply serve these delicious gluten-free cornmeal pancakes with cold butter and a generous drizzle of honey!
The Best Gluten-Free Cornmeal Pancakes
I’ve long been a fan of cornbread, and a thick slice of cornbread spread with butter and drizzled in honey is the sort of snack that always makes me happy. This time, I wanted to take cornbread and make pancakes, so today we have gluten-free cornmeal pancakes on the menu!
Total Time
Prep: 15 minutes
Cook: 15 minutes
Servings
Begin by whisking together cornmeal with milk, eggs and melted butter in a large bowl. Next sift in rice flour, sugar, baking powder and salt, until you get a homogeneous batter.
Heat up a little coconut oil over medium heat in a non-stick skillet, and then pour half a cup of batter in the middle of the skillet to make a circle and allow the batter to cook until bubbles rise to the surface and the bottom has turned golden. At this point, flip the pancake over with a spatula and allow it to cook some more until the other side is also golden. When all the batter has been used up, simply serve these delicious gluten-free cornmeal pancakes with cold butter and a generous drizzle of honey!
The Best Gluten-Free Cornmeal Pancakes
I’ve long been a fan of cornbread, and a thick slice of cornbread spread with butter and drizzled in honey is the sort of snack that always makes me happy. This time, I wanted to take cornbread and make pancakes, so today we have gluten-free cornmeal pancakes on the menu!
Total Time
Prep: 15 minutes
Cook: 15 minutes
Servings
Begin by whisking together cornmeal with milk, eggs and melted butter in a large bowl. Next sift in rice flour, sugar, baking powder and salt, until you get a homogeneous batter.
Heat up a little coconut oil over medium heat in a non-stick skillet, and then pour half a cup of batter in the middle of the skillet to make a circle and allow the batter to cook until bubbles rise to the surface and the bottom has turned golden. At this point, flip the pancake over with a spatula and allow it to cook some more until the other side is also golden. When all the batter has been used up, simply serve these delicious gluten-free cornmeal pancakes with cold butter and a generous drizzle of honey!
The Best Gluten-Free Cornmeal Pancakes
I’ve long been a fan of cornbread, and a thick slice of cornbread spread with butter and drizzled in honey is the sort of snack that always makes me happy. This time, I wanted to take cornbread and make pancakes, so today we have gluten-free cornmeal pancakes on the menu!
Total Time
Prep: 15 minutes
Cook: 15 minutes
Servings
Begin by whisking together cornmeal with milk, eggs and melted butter in a large bowl. Next sift in rice flour, sugar, baking powder and salt, until you get a homogeneous batter.
Heat up a little coconut oil over medium heat in a non-stick skillet, and then pour half a cup of batter in the middle of the skillet to make a circle and allow the batter to cook until bubbles rise to the surface and the bottom has turned golden. At this point, flip the pancake over with a spatula and allow it to cook some more until the other side is also golden. When all the batter has been used up, simply serve these delicious gluten-free cornmeal pancakes with cold butter and a generous drizzle of honey!
The Best Gluten-Free Cornmeal Pancakes
I’ve long been a fan of cornbread, and a thick slice of cornbread spread with butter and drizzled in honey is the sort of snack that always makes me happy. This time, I wanted to take cornbread and make pancakes, so today we have gluten-free cornmeal pancakes on the menu!
Total Time
Prep: 15 minutes
Cook: 15 minutes
Servings
Begin by whisking together cornmeal with milk, eggs and melted butter in a large bowl. Next sift in rice flour, sugar, baking powder and salt, until you get a homogeneous batter.
Heat up a little coconut oil over medium heat in a non-stick skillet, and then pour half a cup of batter in the middle of the skillet to make a circle and allow the batter to cook until bubbles rise to the surface and the bottom has turned golden. At this point, flip the pancake over with a spatula and allow it to cook some more until the other side is also golden. When all the batter has been used up, simply serve these delicious gluten-free cornmeal pancakes with cold butter and a generous drizzle of honey!
The Best Gluten-Free Cornmeal Pancakes
I’ve long been a fan of cornbread, and a thick slice of cornbread spread with butter and drizzled in honey is the sort of snack that always makes me happy. This time, I wanted to take cornbread and make pancakes, so today we have gluten-free cornmeal pancakes on the menu!
Total Time
Prep: 15 minutes
Cook: 15 minutes
Servings
Begin by whisking together cornmeal with milk, eggs and melted butter in a large bowl. Next sift in rice flour, sugar, baking powder and salt, until you get a homogeneous batter.
Heat up a little coconut oil over medium heat in a non-stick skillet, and then pour half a cup of batter in the middle of the skillet to make a circle and allow the batter to cook until bubbles rise to the surface and the bottom has turned golden. At this point, flip the pancake over with a spatula and allow it to cook some more until the other side is also golden. When all the batter has been used up, simply serve these delicious gluten-free cornmeal pancakes with cold butter and a generous drizzle of honey!
The Best Gluten-Free Cornmeal Pancakes
I’ve long been a fan of cornbread, and a thick slice of cornbread spread with butter and drizzled in honey is the sort of snack that always makes me happy. This time, I wanted to take cornbread and make pancakes, so today we have gluten-free cornmeal pancakes on the menu!
Total Time
Prep: 15 minutes
Cook: 15 minutes
Servings
Begin by whisking together cornmeal with milk, eggs and melted butter in a large bowl. Next sift in rice flour, sugar, baking powder and salt, until you get a homogeneous batter.
Heat up a little coconut oil over medium heat in a non-stick skillet, and then pour half a cup of batter in the middle of the skillet to make a circle and allow the batter to cook until bubbles rise to the surface and the bottom has turned golden. At this point, flip the pancake over with a spatula and allow it to cook some more until the other side is also golden. When all the batter has been used up, simply serve these delicious gluten-free cornmeal pancakes with cold butter and a generous drizzle of honey!
