Gluten-Free Corn-Scallion Pancakes Recipe

1. 1

   In medium bowl, whisk together cornmeal, brown rice flour, granulated sugar, baking powder, salt, and xanthan gum. In small bowl, combine milk, eggs, and vegetable oil. Whisk with fork until smooth. Pour wet ingredients over dry ingredients. Stir with fork until smooth. Add corn and scallions. Stir to combine.

2. 2

   Lightly oil flat griddle pan with vegetable oil. Heat griddle over medium-high heat. Pour batter, approximately 1/4 cup per pancake, onto griddle. (Batter should sizzle when it hits the pan. )

3. 3

   Cook until bubbles appear on edges of pancakes, approximately three minutes. Flip pancakes and cook another 1-1 1/2 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.