I just want to say you that your cookbook is one of my favorite. Hi Ameena, we’re so sorry to hear that happened! But, Yyur recipes have made life at home and at pot lucks so much more enjoyable. They firm up a lot more after they've sat several minutes. It would have stayed pretty much in a lump. Great texture and wonderful taste! I made these (a few minutes ago) and I’m trying to figure out a way to eat this off by myself without my family coming downstairs to get some (selfish I know lol). I made these pancakes this morning. We’re so glad you both enjoyed them, Claire! I call it dough because it was about that thick. I made these with my 10 year old daughter & the recipe was easy to follow. Ours was lovely. I’ve been a longtime fan of your blog and it’s recipes like this that keep me coming back! Made these this morning–they turned out perfectly! This is what yields fluffy pancakes. These pancakes cook more quickly than traditional flour pancakes. Colorful Hi! Not too cheesy, but subtly so thanks to a few tablespoons of nutritional yeast in the mix. Corn Pancakes with Bourbon Agave Maple Syrup. My guess is this recipe needs a binder. Which IS it??? You should hear a sizzle, that's how you know it's hot enough. I made these today and they were fluffy and absolutely delicious! Just made these wonderful fluffy pancakes. I’m wondering if you fold in whipped aquafaba (chickpea brine) at the end if that would work! Just followed the instructions and came out perfect. Still says it ‘serves 6’ though, that’s just misleading! I immediately received “you need to make these again soon, and oh wow, these are delicious”! They cooked up nicely but had no flavor. Just yummy, fluffy pancakes. ). For years I have been trying to duplicate my grandmother’s corn pancake recipe and I would fail everytime. Thanks for sharing! We’ll take another look at this recipe to see if we can troubleshoot. I’ve made these a few times now and they’re becoming a staple breakfast in my kitchen. I brought an orange cornmeal cake to our Friendsgiving meal and I have been craving that cornmeal texture ever since. MB is my go to for vegan meals & you never disappoint. It seems a few other commenters have had that issue, but others didn’t, so we aren’t sure what is causing that. just saw this and it looks amazing but just a quick one, can i leave out the oats? I just made this recipe; it is a PERFECT post-Thanksgiving-weekend breakfast! Thank you for a clear, easy to make, tasty recipe. I’ve never had much luck with pancakes, but these cooked perfectly. Hopefully this helps! Thanks for sharing, Heidi! I made it!!! You can sub applesauce, or just skip it. Looking for dairy and egg, and nut free recipes for my infant daughter. it really helps with my macro tracking! Ready pancakes from it turn out to be ruddy with a crispy crust. Place pancakes on a large plate and keep warm in a 200 degree F (93 C) oven until ready for serving - you should have 6 pancakes total (amount as original recipe is written // adjust if altering batch size). Hi, I tried this recipe because the picture looked so delicious. Try adding more almond milk next time! This vegan cornmeal pancake recipe is easy to make with familiar ingredients. Sorry this didn’t work out for you like you hoped! We’re so glad you enjoyed them, Crissy! They’re almost like quick mini cornbread bites–hmmm, I wonder what would happen if you baked the batter :). I used up the leftover cranberry/orange sauce from Thanksgiving. Thank you so much for sharing this! The recipe as I altered it made 10 pancakes! They are also really good with berries, … Try adding more almond milk next time! Instructions. Hi Jenn! We are a bit baffled as we haven’t had this experience. Measure out almond milk in a large liquid measuring cup, then add melted butter (or substitute oil) and whisk to combine. So just blended those together for a few seconds. My substitutions included Bob’s Red Mill medium-grind blue cornmeal, unbleached all-purpose flour, water instead of almond milk, and melted Kerrygold butter in place of oil. The texture was a bit crumbly/tender. Heat up a tiny bit of oil in a frying pan (non-stick is best) and add a few tablespoons of the pancake batter. “hey these were the best pancakes i ever had!! I wouldn’t leave it out, I would substitute it for either millet flour, rice flour, or sorghum flour! Vegan Gluten-free Corn Flour Pancakes! Plus, IMO it needs the xanthan gum to help keep it together. That can cause them to fall apart. i really appreciate the inclusion of nutritional information in each post btw! Can’t believe they are gluten and dairy-free! The pancakes and the compote come together quickly and easily, but taste decadent. Think sleeping in, PJs, and french toast and mimosas in bed. Thanks for another great, easy recipe! I used polenta rather than fine cornmeal, because that was what I had on hand. I am not confident that a oat flour substitution with cornstarch would work for this recipe! Mostly I like your all dishes but Pancakes is the delicious recipe. The first batch I cooked turned out crumbly when I tried to flip them, but I think it was because I didn’t have the heat up high enough/pre-heat it long enough. Thanks! My kids (ages 3 and 5) love them. It doesn’t leave you with that sugar crash a couple of hours later. Today I used molasses instead of sugar bc I’m out of sugar and yum! Gluten-Free Corn Flour Pancakes. Hmm, it sounds like maybe your batter was too dry! I also wanted to get rid of some leftover cornmeal I had and it was exactly 2/3 cup. Tender and this recipe is the most solid, delish, and reliable. This morning I threw in a handful of blueberries from my yard, and topped with blueberry freezer jam. I used masa harina (corn flour) and avocado oil. Hope this helps! Combine the corn flour, arrowroot, baking powder and salt in a large bowl and whisk really well to make sure there are no lumps remaining from the starch. Preheat the oven to 200°F. Hi John! (or 1/4 cup water + 1 Tbsp orange zest // amount as original recipe is written). Nothing burned and they turned out pretty round :) There’s just one thing I’d like to improve: they were pretty dry. Sorry for that! Small lumps are fine - try not to overmix. What if I don’t have a food proccesor or a blender? As it were, they were still a little too thick for my taste. Wow! How can I improve upon this? Pancake miracles. I used leftover Thanksgiving cranberry sauce on the crumbed up, partly-burned pieces, and it did all get eaten. They turned out great. The first time I used a New York Times recipe but it turned out hard and chewy. but i know i will make a huge slab pancake and stuff that into my mouth ahha. I think I’ll try them once more to address to “dry” issue. Either way, we still enjoyed the crumbles, and we made a mixed berry compote to accompany that was super delicious! For the oat flour, I used about 1/2 cup of rolled oats and grinded it in the food processor, for 1/3 cup packed oat flour. Reading through the comments it’s a little clearer to me why I had to add more liquid to my batter (wrong measurement listed, at the time of making it said 130ml, not 230), and they still came out on the dry side for my liking. THANK YOU !!! Vegan AND gluten free!?! Whisk well to combine. We can eventually get them flipped, but it is a struggle. Thanks Dana! Using sweet potato flour and honey as replacements.And ghee in the batter. Did you use fine cornmeal, or medium grind? Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! My 8 month old devoured them, too. I also took a risk and used medium grain cornmeal. Enjoy! Mix together with all the other ingredients in a glass mixing bowl. We’re so glad you enjoyed this recipe, Hannah! Can I make these ahead, keep the batter refridgerated/cold and use a day or two later? Thanks for your help :). They’re: Simple I have never made the cranberry compote to go with them, and have always just served them with some pure Canadian maple syrup- which is always a winner. Did you make any modifications? What did I do wrong? I changed my diet to vegan and gave up trying to taste my grandmother’s recipes forever. if I don’t have cranberries on hand…. Let’s get into the kitchen. Melted vegan butter adds decadence and a subtle buttery flavor. xox. Is it possible you flipped them too soon? BUT I could taste the bitter taste of baking powder a lot, unfortunately :(. xo. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Not sure I’m explaining myself well! I will admit that I used both maple syrup and the compote on them. Baking soda! No issues. Hi Terry, so sorry to hear that was your experience! Oh my goodness. We are so glad you enjoyed these! Sorry you had issues here. They turned out great and were not too crumbly. It’s super helpful for us and other readers. These turned out light and fluffy and very tasty. This is just as fine and powdery as normal wheat flour. We’re glad to hear that, Ashley! oil-free vegan pancakes, vegan corn flour pancakes, vegan cornbread pancakes, vegan gluten-free corn flour pancakes, fluffy vegan pancakes, vegan low fat pancakes. I ended up adding more sweetener to the cranberries, though. These Vegan Corn Fritters were … Haven’t tried in a year or so and went back just now and it’s a nightmare to try and make. Measure out almond milk in a large liquid measuring cup, then add melted butter (or substitute oil) … Add the wet ingredients in with the dry ingredients. Did half cornmeal and half oat flour (1/2 c of each instead of 1/3 + 2/3). The pancake behaves the same, but I feel full longer with the added protein. This will be a regular in my home from now on for sure. Will definitely be trying this out soon! They weren’t too sweet (nor too savory), but perfectly balanced in flavor & had a little bit of a crumb reminiscent of corn bread. They turned out great! if you give it a try, let me know how it goes! I think this would remedy the problem of being crumbly. And cranberries make them so holiday-y! They turned out delicious, a bit crunchy and soft at the same time. Hi Sasha, sorry to hear that was your experience! I used what I thought was fine corn meal in the NYT recipe until I was able to grind it up even moreso until it was a fine powder. Would you mind sharing whether you used oat flour or whole wheat pastry flour? Thank you for your hard work and delicious recipes. I used whole wheat pastry flour. When the sugar is dissolved into the butter, remove from the heat and whisk in the maple syrup, and then add in the soy milk and apple cider vinegar mix. Nostalgia + yummy food = always a good combo! Slightly crunchy on outside (coconut oil) and soft on the inside. They broke apart when I went to flip them in the pan. Maybe a 1/2 tsp xanthan gum or an egg, if not vegan. I’ve made these pancakes weekly (or more!) If you are looking for a Great vegan johnny cake look no further! Definitely trying these for Sunday breakfast topped with cranberry sauce. We’ve been fooling around with some other ones, but this one is soooo yummy and with the butter and corn it’s a little bit heartier than other vegan pancakes. This one, wasn’t our fave, so want to see what I did incorrectly. The cornbread disappears quickly!) Vegans and not vegans loved them. Thank you! Thank you! 1/2 cup corn kernels, fresh or canned or frozen (50g) 1/4 cup fine cornmeal, whole-grain if desired (40g) 1/4 cup oat flour (To make oat flour, grind oats in a food processor until a fine flour forms) (30g) 1/2 tsp baking powder; 1/4 tsp salt; 1/8 tsp baking soda First time using our cast iron pan and I think it just takes longer than a normal pan. Just made this recipe and the pancakes taste great, but they did not hold together at all sadly. I would want to try the fine grain next time, but these were still very tasty. This hit the spot for breakfast. This #glutenfree corn flour #pancake #recipe is a great option for people with gluten intolerance or celiac disease. Although it will likely thicken, so make it a bit more thin on the front end to compensate. I made these this morning and they were awesome. Try adding more almond almond milk next time. I ate 5 of them right away. Just cranberries, orange juice and maple syrup bubbled into a compote and then blended. We made this recipe pretty much as is! These were the perfect Sunday breakfast for me and my partner! I just made the pancakes and they came out amazing! I’ll be going by feel until I get close to the consistency you describe, but you’ll want to fix the weight (or volume) given. 1T usually means 15g or something very close to it (as per the instructions for the margarine/vegan butter), but switching the tab over to metric calls for 3g of baking powder, which is…. Corn flour is very finely ground like all-purpose flour, it's not cornmeal and not the same as cornstarch. I have to say that these are the best pancakes I have made since going vegan – I milled the oats and then mixed the rest and I used gluten-free flour and soya milk and I loved that it all got mixed in the NutriBullet with no mess. I made these this morning with Bob’s GF flour and added some fresh corn kernels to the batter – YUM! Another idea would be to try adding a flax egg and more vegan butter or oil. Along with some homemade maple syrup, it was exactly what I was looking for. For the dry ingredients, I used a combination of oat flour and cornmeal. Thank you for the recipe! I left out the oil and added a banana and an egg, so they weren’t really the same pancakes, but they were lovely. always looking for ways to get more iron especially for my weegan baby :). Mine didn’t crumble at ALL. i’ll have to see if he will want to try making these for me :P Thanks! ), Vegan Apple Cider Donuts (Gluten-free and Oil-free). Store leftovers in an airtight container or bag in the fridge to keep fresh, or the freezer for longer term storage. Thanks so much for sharing! These Savory Zucchini Cornmeal Pancakes fall into the cheesy category. They are so delicious!! Next time, would you mind leaving a rating with your review? Cornbread-like in flavor + texture Cornmeal pancakes also fondly known as Johnny cakes, corn … so I will be modifying it in the future. When I cooked them, I just made sure they had set and bubbled on top before flipping and had no issues with falling apart or crumbling, like other reviews. May experiment w less baking powder next time to make it flatter/more like a tortilla. Then lower heat and simmer for 5 minutes, stirring frequently, or until cranberries are soft. Vegan Peanut Butter Chocolate Chip Pancakes, Healthy Vegan Chocolate Muffins (Oil-free), Easy Best Vegan Stuffing (Only 8 Ingredients! I made these the other night and was blown away by how easy and tasty they were. I followed the steps to a ‘T’ but noticed it was crumbly around the edges. My go to now, since I’m not vegan, is to make them with an egg, and reduce the milk by the volume of the egg. I just had a whim for (and don’t ask me why) for something different and another way to use my corn “flour” besides some of the fluffyist corn bread ever. Way to go, MB!! Vegan Gluten-free Corn Flour Pancakes! Both my boyfriend and I really liked the pancakes and we’re definitely making them again! We’re so glad they turned out well! I also used some leftover fruit purée in place of the compote and the result was PHENOMENAL! xo. !! I just made these and they were excellent. My husband loved them. Delicious! Preheat your griddle or cast iron skillet over medium/medium-low heat. They've got the perfect texture and are high protein too! Thanks for sharing your recipe changes :D. I love these cornmeal pancakes. These are sooo good and so easy to make! Just make sure you slightly warm the almond milk otherwise the coconut oil can harden up. For the compote I used frozen strawberries and bananas and brown sugar and it came out delicious! I usually do the grapeseed oil option and gluten flour, modifying nothing except using whatever nondairy milk I have on hand. Blueberry Masa Harina Pancakes Fresh summer corn is super fantastic awesome. I substituted the oatflour for 30 g rolled oats that I mixed for a while + I used coconut quinoa milk, worked just fine! I think next time I make them (and I will make them again_they were good) I will start with 1 1/4 cup milk and keep adding until the mix is as thin as normal pancake batter. They tasted pretty good, though. The batter should resemble the photo. Thanks for the lovely review! They have a delightful corn flavor and are gluten-free. Fluffy Gorgeous, golden brown and fluffy. I’ve been trying to develop a tasty egg-less blue corn pancake recipe and I think I’ve found it now, so thanks so much! for the past few months. SO delicious, fluffy, and EASY–you can’t beat the texture and taste of these pancakes. These pancakes have a very mild cornmeal type of flavor to them, which I LOVE, so expect that. We’re visiting friends and family back in Kansas this week, eating all the delicious food and hatching our solo Christmas plans. tastes like cornbread. By adding PH the cakes held together well but would have liked them a bit less gritty. The texture and taste seem fool-proof. Thanks, they look awesome. Maybe the cornmeal here (Brazil) is different? Easy to make too. Makes 3 big pancakes. I fried them In a mixture of ghee and olive oil. Thank you for sharing all your amazing work with us. Amazing! Enough for two people. ? I made a double recipe of these pancakes this morning. :(. I just made this and overall it turned out great! Kinda melts in your mouth. I’m wondering if cornstarch is too stiff for he batter. First I used real corn flour not just fine ground cornmeal. and I thought it might be nice to try cornmeal pancakes for a change. Let us know if you give it a try! So glad you enjoyed these, Liz! Oil should not smoke when added to the pan. These taste fantastic!! You can make them sweeter for breakfast pancakes, or less sweet, and serve with black beans made especially delicious with a mirepoix. You may not use all of the liquid - you're looking for a semi-thick batter (see photo). This recipe was a great base for some fantastic blue corn pancakes I made this morning. Lovely texture, pleasant corn taste. Modifications I made: half-and-half instead of almond milk, 1 tbsp virgin coconut oil instead of butter, 2 pkgs truvia instead of cane sugar, added 2 egg yolks, and added about 1/2 tsp freshly ground black pepper. we have a bunch of it still after the boyfriend went through a cornbread faze. Hey Dana, Thank you for this recipe! ?? I hope you all LOVE these pancakes! I had much better success with this as a waffle because it hardens the outside and helps it hold together better. And it’s totally fine to sub coconut oil. I found the pancakes turned out better after I made the consistency a bit more liquid than suggested, and I ensured that I poured the batter in thin layers on my cast iron skillet. I loved this idea, but they didn’t work for me. Perfectly, beautifully seasonal. Hi Sandra! They look so delicious and the pictures are so crisp and amazing! Not crumbly and super delicious! I used corn flour instead of cornmeal and soy milk instead of almond, although I did need to add more than 1 cup of milk to achieve the desired consistency. My husband was not convinced these would be fluffy. My previous go-to cornmeal pancake recipe is one from Nigella, specifically her Johnnycake recipe. I do love cornbread-y anything (your cornbread for two is my go-to recipe for chili nights!) These taste amazing with maple syrup. I am adding this recipe to my favorites. I did tweak them a bit, added about a tablespoon of honey in addition to the sugar (we like our cornbread sweet and were eating them w/ pork dinner instead of for breakfast). Is it really a tablespoon of baking powder? You can’t go wrong. I needed something to go with spicy beans and steamed spinach tonight so I did a quick search for a vegan cornmeal pancake recipe and found this one. What binds the mixture together are all the different flours such as besan or chickpea flour, cornflour, and all-purpose flour. Plus it brought back memories from trips to see my relatives in Finland during my childhood. I also had fresh bluebs that I used for the compote. If you find they are cooking too fast, just slightly turn down the heat. I didnt get to use the full amount of oil almond milk combo bec it was very liquidy very quickly but i let it sit and it looked more like ur picture. The compote was amazing too!!!! Flip the pancakes and continue cooking for another minute, or until the underside is lightly browned. You want a fairly thick, but smooth batter. The thickness can be affected by brand/level of fineness of cornmeal you used. I used coconut oil instead of butter and it worked. I got a bottle of bourbon barrel aged maple syrup and I wanted to try it with original pancakes that didn’t include any fruit. I added it to the already mixed batter as opposed to the dry ingredients and no tragedy! Here, I added red chilli powder and garam masala but other good ones could be cumin, coriander, and garlic powder. added a little more sugar to taste but otherwise amazing! We used regular corn grits, all purpose flour and dry palm sugar. Otherwise, next time you can scale back a bit on the baking powder to minimize any compromised flavor. Do watch the pancakes! They were a bit tricky to flip (probably because of the size, making them smaller would help this) but the texture was awesome and the cranberry sauce was on point. The thickness can be affected by brand/level of fineness of cornmeal you used. I added chia seeds to thicken the compote and it worked out perfectly! I can’t wait to try these ones! Hi, can I sub oat flour for cornstarch? You could try adding a flax egg or chicken egg if not vegan. Is it meant to make 6 pancakes? You want it warm but not screaming hot. with a little experimentation, lower heat cooked longer made a better product. What a classic combo: corn and cranberry! I took a pic, but I’m not on Instagram:( my husband and daughter loved them, too! I didnt check the comments before making and mine crumbled too. oooh, thanks for the molasses tip! Is there a good way to adapt this into a waffle recipe? Such a shame, they’re delicious! Lots of love from Puerto Rico! Going to try for consistency too. I used a blueberry compote which worked just as well. Stir in the boiling water until all … Sometimes miracles do happen. They were nice and chewy. this is a neat way to use cornmeal! Made these and they were a big hit! Hi Christina, we haven’t tried that and aren’t sure how it would turn out. Topped mine with some vegan greek unsweetened yogurt, apples, and a bit of granola for crunch. The pancakes were a bit too thin (even w/decreasing the liquid ingredients) for me, but my daughter loved them! I have a bunch of homemade cranberry compote leftover, and this is inspiring! I made the pancake only (no compote) and thought the recipe was great! I bet they’d be great with some fresh corn and blueberries too. Great texture, light fluffy and great taste. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt until well combined. Made these this morning turned out perfect, I only had coarse polenta and just used normal flour with vegetable oil, I was so hungry forgot to blend the whole thing hahaha! Great recipe. In the last minute I decided to make waffles instead pancakes because at home everybody prefer them. I did double the recipe but somehow ended up with just two more not sure why though. Cook for another 2-4 more minutes on the other side. Soooo good. Notify me of followup comments via e-mail. Amazing low-fat vegan corn flour pancakes that are gluten-free, oil-free, nut-free, oat-free and so much healthier! Blueberry Masa Harina Pancakes are sweet, fluffy, and loaded with fresh blueberries. They were absolutely a hit. Thanks for the recipe! Then add in the flax egg. for this incredible recipe. !” This would make the perfect lazy weekend breakfast paired with coffee and a good book (my favorite). Hi Peter, sorry to hear that was your experience! We used cashew milk- but only about 2/3 of a cup. I am truly grateful for making this “smart” whereby the ingredients adjusts depending on my serving size! I made these but they were both crumbly and hard. hi the recipe says 1 tbsp of baking powder? I just happen to want something deeper and used what I had. Make these to replace cornbread I normally prepare with a pot of white beans. I mix in blackberries or raspberries and use somewhat less milk than the recipe calls for, and the pancakes are very fluffy and delicious! They’re great with honey on top or just as good with an egg. So. Just wondering, thanks! Awesomeness, thank you for allowing me to relive a great memory. Although the compote is optional, I highly recommend trying it out. Let the batter sit for 15 minutes while you heat up the pan. Good luck! Check out this tutorial! We’re so glad you enjoy it, Judy! Perhaps that was an issue. I made these this morning to soak up the rest of the champagne from last nights cranberry pear cocktails!