Roasted corn and Capocollo ham griddle cakes

I have recently spent some time on Pinterest looking up wedding ideas (since I am getting married in less than a week and I will post wedding stuff later!) and in the process found a really yummy looking recipe for bacon and corn pancakes.  

In my effort to make my lactose intolerance tolerable, I have begun to adapt many recipes to become lactose-free.  But with some friends who are gluten intolerant as well as my own interest in reducing the amount of gluten in my diet, I am also looking to find recipes that can be gluten free as well.  So, this morning, I decided to try making the bacon and corn pancakes but decided to adapt it.

I realized I also wanted to make this quickly and didn't have time to thaw out my bacon, so looked in the fridge and saw I had some spicy capocollo ham on hand as well as some leftover "cowboy corn" (aka, corn roasted on the BBQ).  I cut the ham in strips and sliced the corn off one full cob.  I quickly pan-fried the ham strips to get it a little crispier. 

While the ham was frying up, I put my gluten free flours together to get my batter:
1 cup rice flour, 3 Tbsps tapioca flour, 1/3 cup potato starch, 1/2 tsp guar gum (can also use xantham gum)

To this, I added 1 tsp kosher salt, 1/2 tsp baking soda, 1 1/2 tsp baking powder, a tsp of cayenne pepper (I love spicy food, but this can totally be eliminated), 1 tsp onion powder a pinch of black pepper.  After mixing the dry ingredients well, I added 1 egg, 1 cup of lactose free milk, and up to 1/2 cup more of water to get a pancake batter. Then, the corn and ham and 1/2 cup of grated lactose-free cheese (any lactose free cheese can be used) went in. 

In the already hot skillet (from the ham), I added coconut oil, put in about 1/3 cup scoop of batter to make my cakes.  
 
Once they were the perfect golden color, I put on a plate, poured maple syrup on it and voila!  Instant happiness...

The griddle cakes were so named because Steve said it sounded fancier.  I agree...Enjoy!!