Cornmeal Pancakes (Gluten-Free

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Pumpkin puree

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 Honey

• Pasta & Grains

  • 1/2 cup Polenta

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 2 tbsp Oat flour
  • 3 tbsp Rice flour
  • 1/8 tsp Salt

• Liquids

  • 1/2 cup Water

Found on breakfastdramaqueen.com

Description

Ingredients

• ½ cup polenta (fine 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

Directions

• 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 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 1 - 2 minutes on the other. Adjust the stove heat as needed.
• Serve with honey. Enjoy!