Sharing recipes, crafts and frugal living, the challenges and triumphs of parenting a neurotypical child and a child on the Autism Spectrum. Yoga Instructor said goodbye to her nightly glass of Chardonnay to give up habits that were not serving her purpose in life! The CocktailMom name remains, however with a new focus on healthy and authentic living.


Corn Pancakes (Gluten Free)

I didn't feel like making separate meals tonight. A meal that my kids would eat, which also has to be gluten free, and a meal for my husband and I. So instead I whipped up a batch of corn pancakes. It's a lovely change of pace from regular pancakes. I serve the kids' pancakes with either maple syrup or applesauce. My husband and I enjoy them topped with creme fraiche and chopped chives.
This recipe could also be made not gluten free by just using all-purpose flour in place of the gluten free flour. Makes 10-12 pancakes.

2 cups corn kernels
1 cup soy milk
2 large eggs
2 Tbs unsalted butter, melted
1 cup gluten free flour
1 tsp sugar
1 1/2 tsp salt
1 1/2 tsp gluten free baking powder

Place corn kernels in a food processor and puree until it looks like creamed corn but chunkier.
Combine milk, eggs and butter in a large bowl and beat well. Sift together flour, sugar, baking powder and salt; fold into egg mixture. Add corn. Mix well.
Heat skillet or griddle over medium high heat. Pour batter onto cooking surface in 1/4 cup increments. Cook until bottoms of pancakes are set and golden brown, flip over and cook the other side. Repeat until all your batter is used up.

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