I absolutely love anything with cornmeal, so I thought I would experiment with making healthy gluten free cornmeal pancakes. I wanted to leave out the gluten and the unhealthy sugar, so I used a bit of gluten free flour with the cornmeal. I also added some of my favorite protein powder because I need to have protein with my breakfast.
This is a really easy recipe that you can improvise without fail. This recipe made 6 pancakes, so you will need to double or triple the recipe if you want to make it for more people.
I used my favorite cast iron skillet, but you can use any skillet you want.
I made this quick and yummy compote with the pancakes using fresh berries since I had fresh rasberries and blackberries in the refrigerator. I got my protein and antioxidants in for breakfast! If you don’t want to use fresh berries, you can just use a low sugar syrup or the stevia syrup which you can find at Whole Foods.
| Prep Time | 10 Minutes |
| Cook Time | 5-8 Minutes |
| Servings |
People
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- 2/3 cup Gluten Free Cornmeal
- 1/3 cup Gluten Free Flour
- 2 tablespoons Grapeseed Oil
- 1 1/3 to 1 1/4 cup Almond Milk
- 1 to 2 scoops Protein Powder
- 1 cup Stevia Maple Syrup 1/4 cup for compote; the rest served with pancakes if desired
- 2 cups Fresh Berries I used Raspberries and Blackberries
Ingredients
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- Add the cornmeal, gluten free four and protein powder in a large bowl.
- Add the grapeseed oil and half to a third of the almond milk and stir. Continue to add the almond milk to get it to the right consistency. If you did not add any protein powder, a scant cup of almond milk works. However, when you add the protein powder, the mixture will be too thick. Slowly add more of the almond milk to get the thickness just right. You may or may not have to use all of the milk depending on how big of scoops you use of your protein powder.
- In a separate skillet add about 1/4 cup of the stevia maple syrup with the berries and cook on medium heat for approximately 10 to 15 minutes stirring frequently until the mixture thickens. Once done, turn heat off and let sit until the pancakes are done.
- Use a large spoon or measuring cup to scoop batter out to make it easy when putting it into the skillet. Cook on medium heat for approximately 3 to 4 minutes each side.
- Serve with the fruit compote and/or the stevia maple syrup. You can also use a low sugar and low cal maple syrup or no syrup at all.
Here are some substitutes that will work if needed:
- If you don't have gluten free flour, you can use oat flour
- You can mix OJ in with the cooked berries instead of the stevia maple syrup
- You can use a low sugar and/or low cal syrup if you cannot find the stevia maple syrup
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