Gluten-Free Cornmeal Sourcream Pancakes
Gluten-Free Cornmeal Sour Cream Pancakes! Delicious flavor and texture!
Servings 3 -4 servings
- ½ cup cornmeal
- ½ cup Erin's Grain-Free Flour Blend
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 large egg
- ½-3/4 cup milk or almond milk, room temperature
- ¼ cup sour cream
- 2 tablespoons butter melted
- ¼ stick butter for the skillet
Stir the cornmeal, flour, baking powder, sugar, and salt together in a mixing bowl.
Whisk together the egg, milk (start with ½ cup and add up to ¼ cup to thin if needed), sour cream, and butter. Add the wet ingredients to the dry and mix to combine.
Heat a non-stick skillet or griddle over medium-high heat. Once hot, add butter to coat the pan. Cook the pan cakes with ¼ cup of batter at a time for 2-4 minutes on each side, until golden.
Serve with honey butter or maple syrup. Enjoy!
Calories: 338kcal | Carbohydrates: 42g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 88mg | Sodium: 513mg | Potassium: 590mg | Fiber: 4g | Sugar: 7g | Vitamin A: 500IU | Calcium: 262mg | Iron: 2.1mg