Gluten-Free Vegan Cornmeal Pancakes

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!

How to make this recipe

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

• Mix together all the ingredients in a 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

• 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.
• To make it nut-free, use a nut-free plant-based milk.
• You can replace the gluten-free flour with plain flour or spelt flour if you're not gluten-free.

Ingredients you can add to the batter

• Chocolate chips.
• Dried cranberries.
• Fresh or frozen berries, such as raspberries or blueberries.

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. 

Serving suggestions

These Cornmeal Pancakes can be enjoyed with sweet toppings such as:

• Maple syrup.
• Lemon syrup.
• Vegan whipped cream.
• Cranberry sauce.
• Blueberry sauce.
• Fresh berries.
• Sliced Baked Apples.
• Chocolate sauce.
• Almond or peanut butter.

Or they can be eaten as part of a savoury breakfast with toppings such as:

• Baked beans.
• Mashed avocado.
• Hummus.
• Sautéed mushrooms.
• Tofu or tempeh vegan bacon.
• Garlicky spinach.
• Roasted tomatoes.
• Tofu scramble.

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
• Chocolate Pancakes
• Vegan Buttermilk Pancakes
• Lemon Poppy Seed 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

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