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
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
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
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.
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