Blue Cornmeal Pancakes Gluten Free and Low Sugar
Start your mornings with a wholesome twist by indulging in these Blue Cornmeal Pancakes, a delightful gluten-free and low-sugar breakfast option that's both nutritious and delicious. Made with vibrant blue cornmeal and paired with gluten-free all-purpose flour, these pancakes boast a subtly nutty flavor and a hearty texture. Sweetened naturally with unsweetened applesauce and the option for a touch of stevia or monk fruit, they’re perfect for those looking to cut back on sugar without sacrificing taste. With simple ingredients like almond milk, vanilla extract, and melted coconut oil, this fuss-free recipe comes together in just 25 minutes. Serve these golden beauties with fresh fruit, a drizzle of honey, or your favorite syrup, and transform your pancake game with this easy, healthy, and colorful breakfast treat!
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Recipe Information
Ingredients
- 1 cup Blue cornmeal
- 0.5 cup Gluten-free all-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 1 cup Unsweetened almond milk (or milk of choice)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsweetened applesauce
- 2 tablespoons Coconut oil (melted) or vegetable oil
- 1 teaspoon Optional: Stevia or monk fruit sweetener
- 1 as needed Cooking spray or extra oil
Instructions
In a large mixing bowl, combine the blue cornmeal, gluten-free all-purpose flour, baking powder, and salt. Whisk to evenly distribute the ingredients.
In a separate bowl, whisk together the almond milk, egg, vanilla extract, unsweetened applesauce, and melted coconut oil. If you prefer a slightly sweeter pancake, stir in the optional sweetener.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing; the batter should be slightly lumpy. Let the mixture rest for 5 minutes to allow the cornmeal to hydrate.
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or a small amount of oil.
Pour about 1/4 cup of batter onto the hot skillet for each pancake. Use the back of a spoon to gently spread the batter into a circular shape if needed.
Cook the pancakes for 2-3 minutes on one side, or until small bubbles form on the surface and the edges look set. Carefully flip and cook for an additional 1-2 minutes, or until golden brown.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as fresh fruit, a drizzle of honey or maple syrup, or nut butter.
Nutrition Facts
Calories |
1095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1551 mg | 67% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 4.8 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 491 mg | 38% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 442 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
