This recipe was inspired by a recent Sunday Parade magazine that featured a roundup of some of the best breakfast places in the nation. I’ve always been a major lover of pancakes, and never gave them up after going gluten-free four years ago. I’ve experimented with many a batch and find that the addition of cornmeal or corn flour is an irresistible touch, adding body and an extra note of flavor.
I decided to modify this recipe from a breakfast Mecca in New Hampshire’s ski country and make it dairy-free as well as gluten-free. Unsweetened almond or coconut milk works fine in place of whole milk – and to materialize the buttermilk twang – simply add a tablespoon of white vinegar – viola! There’s one more cool feature of this pancake makeover that was born of an unintentional error. I was half-awake when preparing the batter this morning, so my sleepy brain didn’t compute that the addition of baking powder and soda aren’t necessary with all-purpose baking mix. However, the glitchette resulted in pancakes that are delightfully fluffy, almost pillow-like in the center. If you like ’em this way, proceed. If not, skip the leavening agents.
So here it is, the gluten and dairy-free version of the Cornmeal Buttermilk Pancakes served at Polly’s Pancake Parlor in Sugar Hill, N.H. – Enjoy!
1 1/4 cup unsweetened Almond Milk or Coconut Milk
1 TBS. White Vinegar
1 large egg
2 TBS. melted butter
In a separate bowl whisk:
1/4 cup yellow cornmeal (I had Goya white corn flour and it worked fine)
3/4 cup of gluten-free all purpose baking flour like Bob’s Red Mill, Namaste, Pamela’s, or Bisquick
1/2 tsp. baking soda
1 tsp. baking powder
2 tsp. sugar
1/2 tsp. salt