Gluten-Free Cornbread Pancakes with Maple-Glazed Bacon

Name: Gluten-Free Cornbread Pancakes with Maple-Glazed Bacon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup Cornmeal; 0.5 cup Gluten-Free All-Purpose Flour; 2 teaspoons Baking Powder; 0.5 teaspoon Salt; 2 tablespoons Sugar; 2 Eggs; 1 cup Milk; 2 tablespoons Melted Butter; 8 slices Bacon; 2 tablespoons Maple Syrup

Savory and slightly sweet cornbread pancakes, made gluten-free, topped with crispy maple-glazed bacon for a delightful breakfast.

35m4 servings

Contains dairyContains eggWHEAT-free

420 cal|15g protein|50g carbs|18g fat|3g fiber

Ingredients

1 cup Cornmeal
0.5 cup Gluten-Free All-Purpose Flour(replaces Wheat Flour)
2 teaspoons Baking Powder
0.5 teaspoon Salt
2 tablespoons Sugar
2 Eggs
1 cup Milk
2 tablespoons Melted Butter
8 slices Bacon
2 tablespoons Maple Syrup

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a large bowl, whisk together cornmeal, gluten-free flour, baking powder, salt, and sugar.
2In a separate bowl, whisk together eggs, milk, and melted butter.
3Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4Preheat a lightly oiled griddle or frying pan over medium heat.
5Pour 1/4 cup of batter onto the hot griddle for each pancake.
6Cook for 2-3 minutes per side, or until golden brown and cooked through.
7While pancakes are cooking, glaze bacon with maple syrup and bake at 375F until crispy. Approximately 10 minutes.
8Serve pancakes immediately with maple-glazed bacon on top.

Substitutions

Wheat Flour → Gluten-Free All-Purpose Flour(avoids Gluten)

Avoid Gluten

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