Gluten free Bacon parmesan cornmeal pancakes

Samantha Jacobs

By
@Sammyj2489

I found the base of this recipe online BUT I'm trying to help out a friend who is gluten AND Lactose free, so I looked it over, and made a couple changes. all in all not too shabby if I do say so myself. Which I do. =)


Featured Pinch Tips Video

Comments:

Serves:

3

Prep:

15 Min

Cook:

25 Min

Method:

Griddle

Ingredients

1/2 cup yellow cornmeal cornmeal
1/2 cup gluten free flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 large egg
1 cup soy or almond milk (non flavored!!!)
2 tablespoons plain greek yogurt
3 tablespoons jalapeno pepper, seeded and minced
3 slices bacon, pan fried and chopped
4 tablespoons grated parmesan cheese

Directions Step-By-Step

1
Pan fry the bacon until crisp. Drain on a paper towel lined plate, and when cool enough to handle, crumble them into small pieces.
2
In a medium bowl, whisk the cornmeal, flour, salt, and sugar. Set aside.
3
In a large bowl whisk the egg with the milk. Stir the dry ingredients into the wet ingredients until just combined.
4
Stir in the sour cream, followed by the jalapeno, bacon, and parmesan cheese.
.
5
Ladle ΒΌ cup of batter onto a nonstick pan coated with bacon grease and a little bit of extra butter.
6
Cook the pancakes for about 4 minutes per side. Flip when bubbles begin to form and pop on the top and sides of each.

Serve with warm, 100% pure maple syrup and additional strips of bacon

About this Recipe

Course/Dish: Other Breakfast, Pancakes
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Gluten-Free, Dairy Free
Other Tags: Quick & Easy, For Kids, Healthy