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    Recipes » Recipes » Breakfast

    Gluten-Free Vegan Cornmeal Pancakes

    Last updated - July 11, 2021; Published - October 3, 2019 By Rhian Williams 8 Comments

    Jump to Recipe Jump to Video Print Recipe
    A stack of cornmeal pancakes with a slice cut out of them topped with rose petals and small strawberries on a green plate against a grey background

    These Gluten-Free Vegan Cornmeal Pancakes are soft and fluffy with a nutty flavour. They're healthy, easy to make and super satisfying! They're made without flax eggs or aquafaba and are refined sugar free too. The best healthy breakfast!

    A stack of gluten-free vegan cornmeal pancakes with a slice cut out of them topped with rose petals and small strawberries on a plate

    How to make this recipe

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

    • Mix together with all the other ingredients in a glass mixing bowl.
    Raw gluten-free vegan cornmeal pancake batter in a 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!

    A raw gluten-free vegan cornmeal pancake in a 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.

    A golden brown gluten-free vegan cornmeal pancake in a frying pan
    • Repeat for the rest of the batter - makes around 7 pancakes.
    A stack of six gluten-free vegan cornmeal pancakes on a plate topped with mini strawberries and rose petals with a jug pouring maple syrup over them

    Substitutions you can make

    • 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 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 they 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
    • Buckwheat Crepes
    • Oat Flour Pancakes
    • Flaxseed Pancakes
    • Banana Oatmeal Pancakes
    • Crepes
    • Buckwheat Pancakes
    • Quinoa 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.

    Watch how to make it

    A stack of gluten-free vegan cornmeal pancakes with a slice cut out of them topped with rose petals and small strawberries on a plate

    Gluten-Free Vegan Cornmeal Pancakes

    These Gluten-Free Vegan Cornmeal Pancakes are soft and fluffy, easy to make and super satisfying!
    3.82 from 22 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 (¾ cup) fine cornmeal (polenta)
    • 75 g (⅔ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
    • 320 ml (1 ⅓ 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)
    • ¼ 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.

    Video

    Notes

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

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Breakfast Recipes

    • Vegan Blueberry Muffins (Gluten-Free)
    • Gluten-Free Vegan Churros (Baked!)
    • Gluten-Free Vegan Apple Muffins
    • Gluten-Free Vegan Lemon Poppy Seed Muffins
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    Comments

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      Recipe Rating




    1. Yasmin

      November 27, 2019 at 3:03 pm

      5 stars
      Excellent, moist, yummy & so easy to make! A family hit!!

      Reply
      • Rhian Williams

        November 27, 2019 at 4:41 pm

        Thank you so much, so happy to hear that!

    2. Xenja

      December 15, 2019 at 9:23 am

      Is 4 tsp of baking powder correct? normally I dont like the taste of it in my pancakes

      Reply
      • Rhian Williams

        December 15, 2019 at 11:35 am

        Yes! I use Dove's Farm baking powder which doesn't have a strong taste at all!!

    3. Deb

      August 16, 2020 at 9:19 pm

      5 stars
      I had a terrible problem with the pancakes sticking to the nonstick griddle that I had greased with coconut oil. Could it be because there is no oil or butter in the actual pancake batter?

      Pancakes were delicious though.

      Reply
      • Rhian Williams

        August 17, 2020 at 1:28 pm

        Thank you so much for the feedback. Was the griddle heated up properly before you cooked the pancakes? That could have been a problem. The lack of oil in the pancake batter shouldn't be an issue, but if making again you could try adding a tablespoon or two of oil or butter as that could improve things.

    4. Hallie W.

      June 02, 2021 at 5:16 pm

      Should I use apple cider vinegar with "The Mother" in it, or is filtered apple cider vinegar fine?

      Reply
      • Rhian Williams

        June 02, 2021 at 8:01 pm

        I just use shop-bought apple cider vinegar, which is filtered, I think!

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    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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