Gluten Free Corn Pancakes



  • 3/4 cup gluten free medium cornmeal
  • 1/2 cup tapioca flour
  • 1/4 cup potato starch
  • 2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon xanthan gum
  • 1 1/4 cups milk (2 percent)
  • 2 tablespoons vegetable oil
  • 1 egg, slightly beaten


  1. In a medium bowl, whisk together the dry ingredients.
  2. Add the milk, oil and egg to the dry ingredients and whisk to incorporate until smooth.
  3. Prepare the griddle by heating it on medium high heat, or 350°, and lightly oiling it.
  4. Pour the batter by 1/4 cup onto the prepared griddle and cook until bubbles start to form, about 2 minutes.
  5. Flip the pancakes and cook the other side until the pancakes is cooked through.
  6. Serve with your favorite toppings.


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