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Gluten Free Cornmeal Bacon Pancakes Recipe

Posted By Carol Kicinski On June 16, 2015 @ 8:15 am In Breakfast & Brunch | 2 Comments

Gluten Free Cornmeal Bacon Pancakes Recipe


Gluten Free Cornmeal Bacon Pancakes Recipe

Ingredients

10 slices nitrate free bacon
1½ cups good quality all-purpose gluten free flour
1½ cups gluten free cornmeal (preferably non-GMO)
½ teaspoon kosher salt
1 tablespoon baking powder
1½ teaspoons baking soda
2 large eggs
3 tablespoons maple syrup, plus more for serving
1 tablespoon pure vanilla extract
2 – 2½ cups buttermilk
Butter for cooking the pancakes

Directions

Preheat the oven to 200 degrees.

Cut the bacon in small pieces. Place in a large skillet and cook over medium heat, stirring occasionally, until very crispy, 12 – 15 minutes. Remove the bacon with a slotted spoon and drain the bacon on paper towels. Reserve 4 tablespoons of bacon grease, more if you want to cook the pancakes in bacon grease instead of butter.

In a large mixing bowl, whisk together the flour, cornmeal, salt, baking powder, and baking soda.

In a separate bowl, whisk together the eggs, 3 tablespoons maple syrup, vanilla, and 2 cups buttermilk. Add the wet ingredients to the dry ingredients and stir to combine. Stir in the 4 tablespoons of reserved bacon grease. If the batter is too thick, add a little more buttermilk. Stir in half of the cooked bacon.

Heat a skillet over medium-low heat until hot. Melt about 1 tablespoon of butter on the skillet and ladle ¼ cup of batter per pancake. Cook until the edges of the pancake start to look dry and the bottom is golden brown, about 3 minutes. Flip and cook another 2 – 3 minutes or until golden brown. Put on a heatproof plate and keep warm in the oven while cooking the rest of the pancakes.

Serve the pancakes with maple syrup and the rest of the bacon on top.

Servings:

This Gluten Free Cornmeal Bacon Pancakes Recipe makes about 20.


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