Who else has been on the struggle bus trying to get back into the swing of things post Christmas and New Years? Please, tell me I’m not the only one! Being a teacher I was READY for the week off but per usual it went by way too fast. I wanted to read a book, test out ten-ish new recipes, and deep clean my house. Instead I ended up online shopping, watching a lot of movies and ate a ton of chips. Needless to say, it was a wonderful break!
Now that we are one week into 2018, things aren’t going too shabby in the “New Year’s Resolution” category. Per a previous post, I have been focusing on shifting my mindset regarding eating and food. For years I have been in a food deficit and this year I want to focus on creating a healthier and more balanced relationship with food. I’m hoping to get to a point where I’m not tracking my food everyday. I want to be in a place where I don’t feel guilty when eating something high-fat or high sugar - you know, all the delicious eats.
One of the biggest decisions that has come along with my new mindset is my decision to kick that low-carb grind. What a better way to do that than making PANCAKES with a HOMEMADE drizzle? These Gluten-Free Corn Pancakes were out of this world and so was the Orange Maple Butter that accompanied them! Really go wild and give yourself a side of crispy, maple bacon - ENJOY!
Gluten-Free Corn Pancakes + Orange Maple Butter
Gluten-Free Corn Pancakes
1 cup coarsely ground yellow cornmeal (gluten-free)
½ cup gluten-free all-purpose flour
¼ teaspoon xanthan gum
1 ½ teaspoon baking powder
¼ teaspoon salt
2 Tablespoons sugar
1 cup milk
3 Tablespoons melted butter
Orange Maple Butter
1 stick butter
¼ cup maple syrup
2 teaspoons freshly squeezed orange juice
2 teaspoons orange zest
In a small saucepan on low heat, melt butter and whisk in maple syrup, orange juice and orange zest. Keep on LOW heat while pancakes are cooking but be careful to not burn butter!
In a medium mixing bowl, measure cornmeal, flour, xanthan gum, baking powder and salt. Whisk together.
In another mixing bowl, whisk together sugar, milk, eggs and melted butter until eggs are fully incorporated.
Slowly add dry ingredients into wet ingredients and stir until well combined and batter is formed.
Heat your griddle to 225-250 degrees and spray with a light layer of cooking spray. Drop batter onto heated griddle using ¼ cup. Flip when pancakes begin to bubble near the middle. Serve pancakes WARM and drizzle with Orange Maple Butter!
*** Click here to print recipe for Gluten-Free Corn Pancakes + Orange Maple Butter!