Gluten-Free Cornmeal Pecan Pancakes

One month after I went gluten and dairy free my Mom gave me a lovely Christmas gift: Allergy Free Cookbook.  I was so lost trying to figure out what I could eat and what I could cook and quite overwhelmed with a crying baby and a hungry tummy myself. This was one of my go to recipes for months until I finally found bread that was worth eating and a few other things that filled my need for carbs. I have always loved whole grains and this recipe filled a need for something more than rice, rice flour, rice milk and more rice.


1 cup yellow cornmeal
1/4 cup rice flour
2 tablespoons sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/8 tsp. nutmeg
1 cup milk of choice
1 egg
1 tablespoon canola oil
1/2 tsp. vanilla
1/4 cup chopped pecans

Combine cornmeal, rice flour, sugar, baking powder, baking soda, salt and nutmeg in a large bowl; mix well. Combine milk, egg, oil and vanilla in medium bowl; whisk until smooth. Add milk mixture to dry ingredients; stir until smooth batter forms. Stir in pecans.

Spray griddle or large nonstick skillet with nonstick cooking spray; place over medium-high heat. Spoon 2 tablespoons of batter onto hot griddle for each pancake; spread to 3 inch diameter. Cook 2-3 minutes or until tops of pancakes are bubble; turn and cook 1 minute more or until bottoms are lightly browned. Serve with syrup. I like to add plain goat’s yogourt and unsweetened applesauce to mine. I find it’s delicious without being too sweet.

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