Gluten Free Maple Corn Cakes
We are really excited about this here at Union Street. I know that to the average pancake lover, this is just another version – never as good as Grannies…but, we have done extensive research on products and done numerous trials, and now we are really close to being Gluten Free! This is the first installment, something simple and in perfect timing for Mother’s Day.
This recipe makes 6 servings.
• 1 large egg
• 2 cups buttermilk
• 1/4 cup pure maple syrup
• 1 cup gluten-free oat flour
• 2/3 cup yellow cornmeal
• 1/3 cup brown rice flour
• 1/4 cup buckwheat flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/4 cup (1/2 stick) unsalted butter, melted
• Vegetable oil (for skillet)
• Ingredient Info
Gluten-free oat flour, buckwheat flour, and brown rice flour can be found at natural foods and specialty foods stores (ie. Edible Island) and some supermarkets.
***Great Convenience Idea!! – Combine all the dry ingredients and store them in a dry container. Use the pancake mix as you want to and just add in the wet ingredients.
• Whisk egg, buttermilk, and maple syrup in a small bowl. Whisk oat flour, cornmeal, rice flour, buckwheat flour, baking powder, baking soda, and salt in a large bowl.
• Whisk buttermilk mixture into dry ingredients, then whisk in butter until no lumps remain.
• Heat a large nonstick or cast-iron skillet over medium heat; lightly brush with oil. Working in batches, pour batter by 1/4-cupfuls into skillet. Cook until bottoms are browned and bubbles form on top of griddle cakes, about 3 minutes. Flip and cook until griddle cakes are cooked through, about 2 minutes longer.