Blue Corn Strawberry Flapjacks

The hearty flavor of stone ground blue corn blend perfectly with the sweet tartness of strawberries in these gluten-free flapjacks. They’re a wee bit crumbly, though, until set, so smaller is better. They’re perfect paired with semi-defrosted frozen berries or peanut butter mixed with honey.

In a medium sized microwave safe bowl, microwave on half-power:
3 tbsp. of unsalted butter (just until liquid)

Add and whisk until smooth.:
1 cup warm water
1/2 cup greek yogurt (can substitute sour cream, vanilla or plain yogurt)
1 egg

2/3 cup strawberry pieces (defrosted frozen strawberries work best because of the added juice)

In a separate bowl, combine:
1 cup Gluten-Free Bisquick
2/3 cup stone ground blue corn meal
1 tsp. baking powder
1/4 tsp. salt.

Using a spatula, slowly fold the dry ingredients into the liquid. If batter is too thick, add additional water or milk to desired consistency.


Carefully turn flapjacks when batter begins to show air bubbles and is dry around the edges.

One at a time, pour 1/4 cup servings into a heated,prepared non-stick skillet, turning when batter begins to bubble and dry around the edges. Serve warm. ©Gluten-Free Culinarian / originally published on The Diet Diaries


Published by Lisa Abeyta

Entrepreneur and passionate foodie.

%d bloggers like this: