Gluten free cornmeal pancakes (egg free, vegan option)
Xanthan gum free, nut free, egg free, dairy free/vegan option*Cups and measures are in Australian cups and measures. Use gram and ml for international accuracy.
Ingredients
Dry ingredients:
- 250 g cornflour or cornmeal the yellow, textured variety and not squeaky white cornstarch, which can sometimes be called cornflour in Australia
- 75 g tapioca flour
- 5 g (1 teaspoon)* baking powder
- 3.5 g (1/2 teaspoon)* baking soda
- 2 g (1/4 teaspoon)* fine salt
Wet ingredients:
- 350 g canned creamed corn also called canned sweet corn not corn kernels or homemade creamed corn
- 150 g thick Greek yoghurt or coconut yoghurt I use Jalna lactose free Greek
- 75 g maple syrup or honey
- 100 g butter melted (salted or unsalted and regular or vegan)
- 10 ml (2 teaspoons)* lemon juice or white vinegar
- 60 ml - 310ml (1/4 - 1 1/4 cup)* milk of choice, see notes
Instructions
- Whisk together the dry ingredients in a large mixing bowl.
- Whisk together the wet ingredients in a medium mixing bowl. Ensure the honey is incorporated and not sitting at the bottom of the bowl if you are using honey.
- Whisk the wet ingredients except for the milk into the dry ingredients. Once the mixture is smooth, add ¼ cup (60ml) milk at a time and assess. You want a pancake batter that is thin enough that it is easy to spread with a spoon, but not so thin it spreads without any help from you. My tests required around 250ml (1 Australian cup) to 310ml (1 ¼ Australian cups) milk. It should be about the consistency of a medium thickness yoghurt.
- I find that pancake batter tends to thicken as it sits, so you can always add a splash more milk if it thickens while you are baking the other pancakes.
- Preheat your non-stick pan over a medium heat. Once thoroughly heated, turn the heat down and add ½ - 1 teaspoon oil. Swirl it around to coat the pan.
- Spoon about two large spoons full of mixture into the hot pan. Spread the mixture with your spoon to create a nice circular pancake. I recommend doing the first pancake alone so you can assess the heat.
- Once bubbles start to appear around the edges of the pancake, gently slip your thin steel spatula under the pancake. If it doesn’t release, you either haven’t heated the pan thoroughly enough or the pancake is not ready. When it releases, flip the pancake over and repeat. It should be golden brown and cooked through. Adjust the heat as necessary to achieve this result.
- Repeat with the remaining pancake batter until you have used all the batter. I get about 14 medium pancakes from this recipe.
- After you have cooked a few pancakes, you can cook the remainder without oil if you prefer.
- Best eaten fresh or the next day as they tend to become crumbly over time. Store leftovers in an airtight container in the fridge.
Notes
- Add milk to achieve the consistency of pancake batter described in the recipe - medium consistency yoghurt thickness.
- Regular and plant based butter and yoghurt both work in this recipe. So does maple syrup in place of honey.
- The pancakes are best the day of cooking or the next day. They tend to dry out and become brittle over time in the absence of eggs or xanthan gum.
- I have not tested substitutions other than what is outlined. You're welcome to, but you will be experimenting.
- Read the body of the post for tips and tricks to make the best pancakes.
Tried this recipe?Let us know how it was!