Breakfast can be a challenge on a gluten-free diet. Sometimes gluten-free alternatives to traditional breakfast foods are disappointing — either too heavy and dense, or delivering an unpleasant aftertaste.
Surprisingly fluffy for gluten-free pancakes, these little johnnycakes are a real delight with a hearty corn flavor that is satisfying and filling. The blueberry syrup is another sweet surprise! Children love these unique, gluten-free pancakes.
- 1 cup all-purpose gluten-free flour
- 1 cup fine corn flour
- ½ cup medium-grind corn meal
- ¼ cup maple syrup (optional)
- 1 Tbsp. sea salt
- 2 Tbsp. aluminum free baking powder
- 2 Tbsp. organic coconut oil (melted!)
- 2 ¼ cups nut milk (almond, cashew, coconut …)
- zest of 1 lemon
Mix everything together in a bowl with a whisk until well blended. You don't have to worry about over mixing these like you do traditional pancakes! Allow the batter to rest 15 minutes before using.
Heat two Tbsp. of vegetable oil (coconut oil or safflower oil work well for this) in a cast iron skillet over medium heat. Spoon the johnnycake batter into the skillet, forming 3" mini pancakes. Cook over medium heat until both sides are golden brown and they are cooked all the way through.
Ingredients for the Blueberry Syrup
- 1 pint blueberries
- ½ cup demerara sugar or maple syrup (or more to taste)
- 1 cup water
- zest and juice of 1 lemon
Put all of the ingredients together in a small sauce pan and bring to a boil. Turn the heat down and simmer for 5 minutes until the blueberries pop. Serve warm over the johnnycakes and garnish with fresh berries and vegan whipped cream if desired.
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