GlutenFree Cornbread Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slightly sweet cornmeal pancakes made with gluten-free flour and topped with chocolate chips. Cooked in butter, they are soft, fluffy, and perfect for a gluten-free breakfast.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup finely ground cornmeal
- 1 cup all-purpose gluten-free flour
- 2 teaspoons baking powder
- 1/3 cup chocolate chips (optional)
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1 cup unsweetened almond milk
- 2 tablespoons maple syrup
- 3 tablespoons melted coconut oil
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 143mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 329mg
- Calcium
- 245mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 143MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.