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
- 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.
Gluten-Free Vegan Cornmeal Pancakes
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
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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Yasmin
Excellent, moist, yummy & so easy to make! A family hit!!
Rhian Williams
Thank you so much, so happy to hear that!
Xenja
Is 4 tsp of baking powder correct? normally I dont like the taste of it in my pancakes
Rhian Williams
Yes! I use Dove’s Farm baking powder which doesn’t have a strong taste at all!!
Deb
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.
Rhian Williams
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.