Bacon
Corn Pancakes Recipe
Ingredients
:
2
cups gluten-free all-purpose baking flour or all-purpose flour
1
tablespoon sugar
2
teaspoons baking powder
1/2
teaspoon salt
1/8
teaspoon pepper
2
large eggs, room temperature
1-1/2
to 1-3/4 cups rice milk
2-1/2
cups fresh or frozen corn
1
cup crumbled cooked bacon
1/3
cup chopped onion
Maple
syrup
Preheat
griddle over medium heat. In a large bowl, combine the flour, sugar, baking
powder, salt and pepper. In another bowl, whisk the eggs and rice milk; stir
into dry ingredients just until moistened. Stir in corn, bacon and onion.
Lightly
grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until edges are
dry and bottoms are golden brown. Turn; cook until the second side is golden
brown. Serve with syrup.
Freeze
option: Freeze cooled pancakes between layers of waxed paper in a freezer
container. To use, place pancakes on an ungreased baking sheet, cover with foil
and reheat in a preheated 375° oven until heated through, 5-10 Or, place a
stack of 3 pancakes on a microwave-safe plate and microwave on high until
heated through, 45-90 seconds.
Nutrition
Facts :
3
pancakes: 318 calories, 8g fat (2g saturated fat), 67mg cholesterol, 868mg
sodium, 50g carbohydrate (10g sugars, 5g fiber), 16g protein.
