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Rate Cornmeal Pancakes
Avg. rating 5 from 2 votes.
Recipe Created By: Elaine Perez
1/2 cup cornmeal (see below)
1/2 cup wheat flour
1/2 cup sugar
1 tsp baking powder
1/4 cup melted margarine
1 egg replacement of choice
1/2 cup rice milk
Cooks just like pancake. This can make 5-6 small pancakes. Very easy to double.
You can use fine or medium ground cornmeal, fine comes out more cake-like.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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