Gluten-Free Vegan Cornmeal Pancakes

These Gluten-Free Vegan Cornmeal Pancakes are soft and fluffy, easy to make and super satisfying! They make the best healthy breakfast.

Why you’ll love these Gluten-Free Vegan Cornmeal Pancakes:

• they’re undetectably vegan and gluten-free
• they’re soft and fluffy
• they’re healthy and nutritious
• they’re filling and satisfying
• they have a nutty flavour
• they’re made without flax eggs or aquafaba
• they’re refined sugar free
• they’re perfect for Thanksgiving and Christmas!

How to make these Gluten-Free Vegan Cornmeal Pancakes

Scroll down to the bottom of the post for the full recipe.

• Mix together with all the other ingredients in a glass mixing bowl.

• Heat up a tiny bit of oil in a frying pan (non-stick is best) and add a few tablespoons of the pancake batter.

Tip: Control the amount of oil you use by using a spray-on oil or rubbing a piece of greased kitchen paper over the bottom of the frying pan – too much oil will make the pancakes ragged at the edges, and too little will make them hard to flip over.

• Cook on a low-medium heat for a few minutes until the bottom of the pancake comes away easily from the pan.

Tip: Use a non-stick frying pan so that the pancakes don’t stick to the bottom of the frying pan!

• Flip over and cook for another few minutes, until golden brown and crispy on both sides.

Tip: Use a spatula to flip over the pancakes.

• Repeat for the rest of the batter – makes around 7 pancakes.

Substitutions you can make to this recipe:

• you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
• you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
• you can use any type of oil to fry the pancakes: coconut oil, olive oil or vegetable oil
• you could add fresh or frozen berries to the pancake batter: blueberries, raspberries etc
• to make it nut-free, use a nut-free plant-based milk.

How long do these Gluten-Free Vegan Cornmeal Pancakes keep for?

These pancakes taste best when fresh, but leftovers do keep covered in the fridge for a few days – just reheat in the toaster or a dry frying pan.

Can these Cornmeal Pancakes be frozen?

• They can be frozen and last for about a month in the freezer.
• I would suggest wrapping them separately in cling film or keeping a layer of baking paper in between each pancake if you want to take them out of the freezer one at a time, otherwise you’ll end up with a solid block of pancakes!
• Either reheat in a toaster straight from frozen or leave to thaw at room temperature for about half an hour then reheat in a dry frying pan. 

More vegan pancake recipes:

• Oatmeal Pancakes
• Coconut Flour Pancakes
• Banana Pancakes
• Oat Flour Pancakes
• Banana Oatmeal Pancakes
• Crepes
• Buckwheat Pancakes
• or browse the whole collection!

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Gluten-Free Vegan Cornmeal Pancakes

These Gluten-Free Vegan Cornmeal Pancakes are soft and fluffy, easy to make and super satisfying!

5 from 2 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: cornmeal pancakes, gluten-free vegan pancakes, vegan cornmeal recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 7 pancakes

Calories: 116kcal

Author: Rhian Williams

Ingredients

• 110 g (3/4 cup) fine cornmeal (polenta)
• 75 g (2/3 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• 320 ml (1 1/3 cup) unsweetened almond milk (or any other plant-based milk)
• 1 teaspoon apple cider vinegar * (ensure gluten-free if necessary)
• 2 tablespoons maple syrup (or sub any other sweetener)
• 4 teaspoons baking powder (ensure gluten-free if necessary)
• 1/4 teaspoon bicarbonate of soda (baking soda)

Instructions

• Mix together all the ingredients in a bowl
• Cook the pancakes as soon as possible after making the batter, otherwise the cornmeal will soak up liquid and the batter will become too thick!
• Heat up a tiny bit of oil in a frying pan (non-stick is best) sand spoon or ladle in a small amount of the pancake batter

• Cook on a low heat for a few minutes until the bottom of the pancake comes away easily from the pan
• Use a spatula to flip it over and cook for another few minutes, until golden brown on both sides
• Repeat for the rest of the batter – makes around 7 pancakes
• Best enjoyed immediately but keep covered in the fridge for up to a few days – best reheated in a dry frying pan or in the toaster

Notes

*The vinegar is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the pancakes fluffy. Can be substituted with lemon juice

Can these Cornmeal Pancakes be frozen?

• They can be frozen and last for about a month in the freezer.
• I would suggest wrapping them separately in cling film or keeping a layer of baking paper in between each pancake if you want to take them out of the freezer one at a time, otherwise you’ll end up with a solid block of pancakes!
• Either reheat in a toaster straight from frozen or leave to thaw at room temperature for about half an hour then reheat in a dry frying pan. 

Nutrition Facts

Gluten-Free Vegan Cornmeal Pancakes

Amount Per Serving

Calories 116 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g5%

Sodium 102mg4%

Potassium 294mg8%

Carbohydrates 23g8%

Fiber 3g12%

Sugar 4g4%

Protein 3g6%

Calcium 166mg17%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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