Gluten-free, dairy-free and healthy cornmeal pancakes for breakfast and beyond.
I actually ate these for lunch and dinner in the one day, which proves:
(a) These are damn good pancakes;
(b) I’m completely insane; or
(c) All of the above
You’ll have to decide for yourself which one.
With everything depressing, frustrating and/or annoying in life, I think there’s nothing better than taking time out to enjoy a stack of pancakes. Or if you’re like me, eat, dream and reminisce about pancakes.
If you’re a fan of savory-sweet combos, then these are the pancakes for you. The pancakes aren’t sweet (which reminds me of cornbread – the way I like it). But then drizzle over some honey and *bang* – savory-sweet excitement!
If you’re after a salty-sweet combination, increase the salt to ¼ teaspoon (I’ve even been know to add ½ teaspoon). Also, if the prospect of eating pancakes that aren’t super-sweet fills you with horror, consider adding a tablespoon of sugar (or maple syrup) to the batter.
These pancakes are made mostly from polenta (fine cornmeal), pumpkin puree and eggs. There’s no oil or butter in the batter, although you will need some oil for cooking them (I use a canola oil spray).
So before you ask, it’s the combination of polenta and pumpkin that’s making these so freaking yellow. While they’re yellower in these pictures than in real life (knowing me, I probably pressed some ‘ultra-yellow’ button on my camera), the actual pancakes are very yellow.
But yellow is good, right? What’s not to love about the color of sunshine, happiness, sunflowers and cornmeal pancakes?
One last thing: as with all pancakes, don’t flip them too early. The pancakes are ready to flip when a few bubbles appear on the surface, and the edges appear a little dry. If you try to get your spatula underneath the pancakes and it feels all doughy and delicate, wait another minute. Patience is the key.
Well patience and accepting the every so often we all end up with a misshapen ‘test’ pancake.
This post was updated in February 2015.
- ½ cup polenta (yellow cornmeal)
- ½ cup boiling water
- ½ cup pumpkin puree
- 2 eggs
- 3 tablespoons rice flour
- 2 tablespoons oat flour
- 1 ½ teaspoons baking powder
- ⅛ teaspoon salt
- Honey, to serve
- Combine the polenta and boiling water in a large bowl. Let sit for 10 minutes. After 10 minutes, the polenta should have completely absorbed the water and the mixture will be quite stiff. Stir the polenta mixture very well until no large lumps remain.
- Stir in the pumpkin puree, and then whisk in the eggs. Add the rice flour, oat flour, baking powder and salt. Mix until combined.
- Preheat a large skillet over medium low heat. Grease with cooking oil spray, and then add ¼ cup of batter for each pancake (an ice-cream scoop is perfect for this). If desired, you can spread the batter a little with the back of a spoon.
- Cook the pancakes for 3 minutes on one side, flip, and cook for 2 - 3 minutes on the other side. Adjust the stove heat as needed.
- Serve with honey. Enjoy!
I used fresh pumpkin puree. To make fresh pumpkin puree, all you need to do is cook and puree some pumpkin. Alternatively, canned should be fine.