Go Back
–+ servings
Gluten-free corn flour pancakes on a plate with maple syrup on the side.
No ratings yet

Gluten-Free Corn Flour Pancakes

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.
Prep Time10 minutes
Cook Time12 minutes
Servings: 16 pancakes
Calories: 87kcal
Author: Elcy Wang
Print Recipe Pin Recipe Save

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

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.
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.

NUTRITION

Serving: 1 pancake | Calories: 87kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 141mg | Potassium: 97mg | Fiber: 1g | Sugar: 4g | Vitamin A: 41IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 0.4mg