These gluten-free corn flour pancakes are so fluffy, fruity, and comforting, that they just might become a regular weekend breakfast in your household. With a burst of juicy sweet blueberries in each bite, you may not even miss the maple syrup. They're also perfect on cold days as their sunny golden color will warm you up and put a smile on your face!
Since all-purpose gluten-free flour and gluten-free pancake mixes often contain rice flour as the main ingredient, it's nice to have a different option to enjoy.
The corn flour in this recipe creates a very different flavor and texture than pancakes made from rice flour. Rice flour can be slightly sticky and chewy in consistency, whereas corn flour has a consistency that is closer to whole wheat pastry flour.
The next time you want to make gluten-free pancakes using simple and healthy ingredients, add this to your collection of new recipes to try. It'll make a great breakfast that is also dairy-free!
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What is Corn Flour?
If you're wondering whether there's a difference between corn flour and corn meal, the answer is yes. Corn flour is finely ground, similar to regular flour, while cornmeal is coarsely ground with a gritty texture.
Either can be used for making pancakes, cornbread, and general baking. Using finely ground corn flour is my favorite way to make these pancakes because it doesn't compete with the other flavors or textures in the recipe.
Is Corn Flour Safe to Eat?
Most corn grown in the United States is genetically modified and treated with a pesticide called Roundup. You've probably already heard that Roundup is a glyphosate-based herbicide that is linked to birth defects, cancer, and potentially autism. These health hazards are all good reasons to look for organic corn flour instead.
Is Corn Flour Healthy?
Organic corn flour can be a nutritious addition to your diet. It is high in fiber, rich in antioxidants, and easy to digest. Corn flour is high in carbohydrates and has a high glycemic index, so it should be consumed in moderation.
Ingredients
Dry Ingredients
- Organic corn flour - I use the Bob's Red Mill brand.
- Baking powder - look for an aluminum-free version.
- Cinnamon - did you know that consuming cinnamon regularly can lower your fasting blood sugar? Choose the Ceylon variety as others can be toxic.
- Salt - any table salt is fine.
Wet Ingredients
- Eggs - choose eggs from pasture-raised chickens because they are high in Omega-3 fats. Conventional eggs do not have the same nutrient profile.
- Maple syrup - this is an optional ingredient that you can add to the batter or drizzle on cooked pancakes. I recommend Trader Joe's maple syrup as it is higher in quality and has a better flavor.
- Vanilla extract - real vanilla extract is better tasting and better for you.
- Unsweetened almond milk - if you have more than one option where you shop, opt for one with the fewest ingredients besides almonds and water to avoid unnecessary additives and preservatives.
- Coconut oil - look for a product that is organic, cold-pressed, and unrefined. Unrefined coconut oil is solid at room temperature.
Fruit Additions
- Bananas - yellow or green bananas work fine. The green ones are just regular bananas not yet ripened, which contain less natural sugar and are a good source of resistant starch.
- Blueberries - for best results, use frozen wild blueberries. This will make a meaningful difference in a few ways:
- Due to their smaller size, they cook more evenly than regular-sized blueberries.
- Using frozen versus fresh blueberries helps to keep the batter from turning purple.
- They also contain more antioxidants and phytochemicals, which never hurts!
How to Make Gluten-Free Corn Flour Pancakes
Add all of the dry ingredients into a mixing bowl and combine using a whisk.
Add the wet ingredients, except for the melted coconut oil, and combine with the dry ingredients. Then, add the coconut oil and mix until smooth. If you add the coconut oil at the same time as the other wet ingredients, it may cool and become difficult to combine.
Add the blueberries and sliced bananas to the batter. Cut the banana in half lengthwise before slicing to make them smaller.
Gently fold in the fruit and do not over-mix. This will prevent the batter from turning purple.
Using a ¼ measuring cup, add the pancake batter to a non-stick skillet or griddle, preheated to medium heat or 375 degrees. There is no need to apply cooking spray beforehand.
Once the edges look a little browned, flip the pancakes over to cook the second side.
Transfer the cooked pancakes onto a plate for serving. Repeat until all of the remaining batter is used.
You can enjoy these pancakes as is, but feel free to top them with some butter and a little maple syrup for some extra flavor.
Substitutions
- If you are not a fan of how coconut oil tastes, you can substitute it with avocado oil, which has a neutral flavor.
- If you don't prefer almond milk, you can use any type of dairy-free milk. Coconut milk would be a good alternative for this recipe.
Variations
- These pancakes are delicious even if you prefer not to use any fruit additions.
- If you want to switch up the fruit, try using fresh blackberries or sliced strawberries.
- You could also melt a 70% dark chocolate bar to drizzle on top to make banana and chocolate pancakes!
Equipment
I use a large electric griddle because I can make eight pancakes at a time, which gets breakfast on the table much faster!
Storage
- These pancakes can be refrigerated in an airtight container for up to 3 days. Just heat them in the microwave for about 30 seconds before serving.
- You can also freeze them for up to 3 months and reheat them in the toaster.
Top tip
If your pancakes are falling apart when you flip them, allow them to cook for a little longer to ensure the batter in the center is set.
Polenta is not the same as corn flour. It is an Italian dish that is made from boiled cornmeal, which is coarsely ground and has a gritty texture. Corn flour is finely ground and has a similar consistency to all-purpose flour.
Recipe
Gluten-Free Corn Flour Pancakes
INGREDIENTS
DRY INGREDIENTS
- 1 ½ cups organic corn flour I recommend Bob's Red Mill Organic Corn Flour
- 2 teaspoon baking powder Aluminum-free is best
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon I recommend the Ceylon variety
WET INGREDIENTS
- 2 pasture-raised eggs I use the Vital Farms brand
- 1 cup unsweetened almond milk
- 2 tablespoon melted coconut oil
- 1 teaspoon vanilla extract
- 2 tablespoon maple syrup optional
FRUIT ADDITIONS
- 2 bananas, sliced
- ¼ cup frozen wild blueberries fresh blueberries also work
INSTRUCTIONS
- Preheat a large pancake griddle on medium heat or 375 degrees.
- In a large mixing bowl, whisk the dry ingredients to combine.
- Melt the coconut oil in the microwave for about 40 seconds on 30% power then set aside.
- Add all of the other wet ingredients, including the maple syrup (if using), then whisk to combine.
- Add the coconut oil and whisk until the batter is completely smooth.
- Fold in the blueberries and sliced bananas. Do not over-stir as this can turn the batter completely purple.
- Add ¼ cup of batter for each pancake onto the griddle. Once the bottom sides are browned (about 3 minutes), flip, each pancake over to cook on the second side.
- Once the pancakes are fully cooked, transfer them to a plate for serving.
- Top with some grass-fed butter and/or drizzle some maple syrup if desired.
NOTES
- If your pancakes are falling apart when you flip them, allow them to cook for a little longer to ensure the batter in the center is set.
- These pancakes can be refrigerated in an airtight container for up to 3 days. Just heat them in the microwave for about 30 seconds before serving.
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Shola says
How many pancakes does this make?
The recipe serves 6 people but not how many pancakes each person would get.
Also, would this recipe also work for waffles or would it need some adaptations first?
Elcy Wang says
Hello and thanks for your question! This recipe makes 14-16 pancakes, depending on whether you use smaller or larger bananas. I haven't tested this recipe in a waffle maker, so not sure how well that would work. Let me know if you decide to give the waffle maker a try!