Cornmeal Bacon Pancakes

Gluten Free Cornmeal Bacon Pancakes

INGREDIENTS

  • 10 slices nitrate free bacon
  • 1½ cups good quality all-purpose gluten free flour blend
  • 1½ cups gluten free cornmeal (preferably non GMO)
  • ½ teaspoon kosher salt
  • 1 tablespoon baking powder
  • 1 ½ teaspoons baking soda
  • 2 large eggs
  • 3 tablespoons maple syrup, plus more for serving
  • 1 tablespoon pure vanilla extract
  • 2 – 2 ½ cups buttermilk
  • Butter for cooking the pancakes

DIRECTIONS

  1. Preheat oven to 200 degrees.
  2. Cut the bacon in small pieces. Place in a large skillet and cook over medium heat, stirring occasionally, until very crispy, 12 – 15 minutes. Remove the bacon with a slotted spoon and drain the bacon on paper towels. Reserve 4 tablespoons of bacon grease, more if you want to cook the pancakes in bacon grease instead of butter.
  3. In a large mixing bowl, whisk together the flour, cornmeal, salt, baking powder, and baking soda.
  4. In a separate bowl whisk together the eggs, 3 tablespoons maple syrup, vanilla, and 2 cups butter milk. Add the wet ingredients to the dry ingredients and stir to combine. Stir in the 4 tablespoons of reserved bacon grease. If the batter is too thick add a little more buttermilk. Stir in half of the cooked bacon.
  5. Heat a skillet over medium-low heat until hot. Melt about 1 tablespoon of butter on the skillet and ladle ¼ cup of batter per pancake. Cook until the edges of the pancakes start to look dry and the bottoms are golden brown, about 3 minutes. Flip and cook another 2 – 3 minutes or until golden brown. Put on a heatproof plate and keep warm in oven while cooking the rest of the pancakes.
  6. Serve the pancakes with maple syrup and the rest of the bacon on top.

This recipe will make approx 20 pancakes

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