Gluten Free Cornmeal Bacon Pancakes Recipe

Ingredients

• 10 slices nitrate free bacon
• 1 1/2 cups good quality all-purpose gluten free flour
• 1 1/2 cups gluten free cornmeal (preferably non-GMO)
• 1/2 teaspoon kosher salt
• 1 tablespoon baking powder
• 1 1/2 teaspoons baking soda
• 2 large eggs
• 3 tablespoons maple syrup (plus more for serving)
• 1 tablespoon pure vanilla extract
• 2-2.5 cups buttermilk

Instructions

1. 1

   Preheat the oven to 200 degrees.

2. 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. 3

   In a large mixing bowl, whisk together the flour, cornmeal, salt, baking powder, and baking soda.

4. 4

   In a separate bowl, whisk together the eggs, 3 tablespoons maple syrup, vanilla, and 2 cups buttermilk. 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. 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 pancake start to look dry and the bottom is 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 the oven while cooking the rest of the pancakes.

6. 6

   Serve the pancakes with maple syrup and the rest of the bacon on top.