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Active time
10 minutes
Total time
25 minutes
Ten 4-inch pancakes
Serving Size
1 pancake

¾ cup gluten free medium cornmeal  

½ cup tapioca flour  

¼ cup potato starch  

2 tsp baking powder  

½ tsp sea salt  

¼ tsp xanthan gum  

1 ¼ cups milk (2%)  

2 Tbsp vegetable oil  

1 egg, slightly beaten

  1. In a medium bowl, whisk together the dry ingredients. Add the milk, oil and egg to the dry ingredients and whisk to incorporate until smooth.
  2. Prepare the griddle by heating it on medium high heat, or 350°F, and lightly oiling it. Pour the batter by ¼ cup onto the prepared griddle and cook until bubbles start to form, about 2 minutes.
  3. Flip the pancakes and cook the other side until the pancakes is cooked through. Serve with your favorite toppings.

Bob’s Red Mill


Calories: 120
Total Fat: 4 g
(Saturated Fat: 0.5 g)
Sodium: 190 mg
Carbohydrate: 18 g
Fiber: 2 g
Protein: 2 g.

Yield: Ten 4-inch pancakes

Serving Size: 1 pancake

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