Description
Savory Gluten free cornmeal pancakes that are topped with crispy, salty bacon, fresh corn kernels, avocado slices, chives and a drizzle of maple syrup. These pancakes are that perfect balance of savory with a hint of sweetness. The ultimate weekend morning breakfast, especially when served along some eggs.
Ingredients
Units
Scale
- Toppings:
- 6 to 8 slices bacon
- Butter (sub vegan butter for Dairy free)
- 2 to 3 ears of corn, kernals sliced off (or sub canned corn that has been drained)
- 1 to 2 avocados slices or cubed
- chives, chopped
- Real maple syrup, grade A or B
- Pancakes:
- 2/3 cup gluten free fine yellow corn meal
- 1/3 cup gluten free oat flour ( Make by processing rolled oats in food processor until a flour forms, measure after making)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon xanthan gum*
- 1/2 cup + 2 tablespoons unsweetened, plain almond milk (or sub any kind of unflavored, unsweetened milk you prefer)
- 1 egg, whisked
- 2 tablespoons unsalted butter, melted (sub vegan butter for dairy free)
- 1 tablespoon real maple syrup
- 3 tablespoons butter (for cooking)
Instructions
- Cook the bacon: Preheat your oven to 350 degrees, Line a rimed baking sheet with foil. Lay out the bacon strips onto the prepared baking sheet. Cook the bacon for 25 to 30 minutes, flipping the bacon halfway through, or until the fat has cooked off and the bacon is crispy. Be sure to keep an eye on it during the last few minutes of cooking, it can burn easily. Drain on a plate lined with paper towels. Once cooled crumble with fingers.
- Mix up the pancake batter: While the bacon is cooking mix the cornmeal, oat flour, baking powder, salt, and xanthan gum in a medium mixing bowl until well incorporated. Measure out your milk in a liquid measuring cup. Add the egg into the milk and whisk together, stir in the melted butter and maple syrup. Add the wet ingredients to the dry, stir until well combined. Allow the batter to rest for 10 minutes. The batter should be pretty thick, yet still fall off the spoon.
- Finish preparing toppings: While the batter is resting prepare your corn and avocados as directed above.
- Cook pancakes: Heat a flat griddle or nonstick skillet over medium low heat. Melt 1 tablespoon butter. Measure out scant 1/4 cup of the batter, use a spatula to kind of help the batter spread out a little. Fit 2 or 3 pancakes in a pan at the same time. Cook one side for about 4 minutes, flip once the pancake has risen a little and is looking dry around the edges. cook on the other side for another minute or two. Repeat until you have made all the pancakes, should make 6 to 7 pancakes. To keep the cooked pancakes warm place them on a baking sheet in your oven set at 200 degrees.
- Serve: Top the pancakes with a pat of butter, crumbled bacon, corn kernals, avocado slices, chives and a drizzle of maple syrup. Serve immeditaly. Pancakes left undressed make good leftovers, heat in microwave gently.
Notes
*I know I haven’t used xanthan gum in any of my baking recipes before but it does a great job of holding these gluten free pancakes together. I have tested it without it and the pancakes fall apart super easily. Hodgson Mill makes small .32 ounce packets of xanthan gum, if you don’t want to buy a large thing of it.
Recipe heavily adapted from Minimalist Baker
