Are you in search of the perfect breakfast meal that is gluten-free and dairy-free? Look no further than these delicious cornmeal pancakes! Made with simple ingredients and easy to make, these pancakes are not only healthy but also incredibly flavorful.
When it comes to breakfast staples, pancakes are undoubtedly one of the most popular options. However, traditional pancakes made with wheat flour and dairy can often leave those who are gluten or dairy intolerant feeling left out. That’s why this recipe for gluten-free dairy-free cornmeal pancakes is a game-changer.
Not only do these pancakes cater to those with dietary restrictions, they are also a delightful twist on traditional pancakes. The cornmeal adds a sweet yet savory flavor, which pairs perfectly with maple syrup or fresh berries.
Whether you’re looking for an easy morning meal or hosting a brunch gathering with friends and family, these fluffy and flavorful cornmeal pancakes are sure to satisfy everyone’s taste buds. So, put on your apron and let’s get cooking!
Why You’ll Love This Recipe
Are you looking for a healthy and delicious breakfast option that is both gluten-free and dairy-free? Look no further than these amazing cornmeal pancakes! Not only are they packed with flavor, but they are also incredibly easy to make.
One of the best things about these pancakes is their versatility. You can serve them as a breakfast treat, topped with fresh fruit and drizzled with maple syrup, or pair them with savory ingredients like bacon or avocado for a more filling meal. And because they are gluten-free and dairy-free, everyone at the table can enjoy them without worry!
But what really sets these pancakes apart is the use of cornmeal as the main ingredient. Cornmeal is packed with essential nutrients like fiber, protein, and antioxidants, making it a nutritious alternative to traditional flour-based recipes. Plus, the texture of these pancakes is fluffy and light thanks to the addition of baking powder and eggs.
So whether you’re gluten intolerant or simply looking to switch up your breakfast routine, these gluten-free and dairy-free cornmeal pancakes are sure to become a new household favorite.
Here is everything you’ll need to make fluffy and delicious Gluten-Free, Dairy-Free Cornmeal Pancakes. All the ingredients are easy to find in any grocery store or health food store. This recipe yields around 10-12 pancakes, depending on your desired size.
- 1 cup cornmeal
- 1/2 cup all-purpose gluten-free flour blend (or 1/3 cup brown rice flour and 3 tablespoons oat flour)
- 2 tablespoons corn flour.
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup boiling water
- 2 tbsp vegetable oil
- Optional: maple syrup for serving
Note that you can substitute gluten-free flour blend with brown rice flour and oat flour. If you use this alternative, make sure to whip the mix very well until it’s smooth.
The Recipe How-To
Now, it’s time to make these delicious and easy-to-make gluten-free and dairy-free corn/cornmeal pancakes. Keep in mind that this recipe will make about 12 small pancakes, but it can easily be scaled up or down depending on your needs.
For this recipe you will need:
- 1/2 cup of gluten-free cornmeal
- 1/2 cup of gluten-free flour blend (You can use any gluten-free flour you like. I recommend a mix of brown rice flour and oat flour)
- 1 tablespoon of sugar
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1 egg
- 3/4 cup of boiling water
- 2 tablespoons of dairy-free milk (I prefer unsweetened almond milk)
- 1 tablespoon of oil (coconut oil or vegetable oil work well)
In a large mixing bowl, combine the dry ingredients: cornmeal, gluten-free flour blend, sugar, baking powder and salt. Mix well.
In another mixing bowl, whisk together the egg, boiling water, dairy-free milk and oil until well blended.
Pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix as this can result in tough pancakes.
Heat a non-stick or cast iron skillet over medium heat until hot. You can check if the skillet is ready by sprinkling a few drops of water onto it: if it sizzles, it’s hot enough.
Using a spoon or measuring cup, pour about 1/4 cup of pancake batter onto the hot skillet for each pancake.
Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes.
Flip the pancake over with a spatula and cook for another 1-2 minutes, until golden brown.
Repeat with the remaining batter, adding more oil to the skillet if needed.
Tips for Perfect Results
- Make sure your skillet is hot enough before pouring the pancake batter on it.
- Don’t overmix the batter. Stir until just combined to avoid tough pancakes.
- You can keep cooked pancakes warm in a preheated oven at 200°F until you’re ready to serve them.
Now that you know how to make these delicious gluten-free and dairy-free corn/cornmeal pancakes, it’s time to gather your ingredients and give them a try. Enjoy!
Substitutions and Variations
One of my favorite things about cooking is getting creative with ingredient substitutions and variations. This cornmeal pancake recipe is no exception. Here, I will offer some tested substitutions and fun variations to keep your breakfasts exciting!
For those who want to switch up the flour blend, try using a combination of oat flour and brown rice flour instead of the gluten-free flour blend. You can also swap out the cornmeal for maize flour, but be aware that this will change the texture of the pancakes.
For a vegan option, replace eggs with flax eggs (1 tablespoon of flaxseed meal + 3 tablespoons of water = 1 egg) or use chia seed eggs (1 tablespoon of chia seeds + 3 tablespoons of water = 1 egg). Use plant-based milk instead of cow’s milk to make it dairy-free.
If you’re looking for more flavor, try adding a few tablespoons of maple syrup or honey to the batter. For fruit lovers, blueberries or bananas are great add-ins.
For a savory twist, omit the sugar and add in some spices like cumin, chili powder or smoked paprika. Serve the pancakes alongside avocado and salsa for a Tex-Mex inspired breakfast.
Lastly, if you’re feeling adventurous, try making these pancakes into fun shapes like hearts or animals for a whimsical touch. The possibilities are endless with this easy-to-make fluffy cornmeal pancake recipe!
Serving and Pairing
Once your gluten-free dairy-free corn/cornmeal pancakes are cooked to golden perfection, it’s time to serve and pair them with some exciting flavors. I cannot stress this enough – pair them with more corn! Since corn is the star ingredient, adding some to your plating will give your dish an impressive and delightful twist. Serve your pancakes with a spoonful of fresh corn kernels, a dollop of homemade corn relish or some charred corn on the cob. Adding toppings such as avocado, tomato salsa, and cilantro will make for an unforgettable bite too.
If you’re looking to add more protein to your dish, a side of crispy bacon or sausage is always a great pairing option. For those following a vegan lifestyle, serve the pancakes with a side of vegan sausage or chickpea scramble. A fresh fruit salad or roasted sweet potatoes also make for an excellent gluten-free and dairy-free pairing option.
Are you looking for a perfect vegan and gluten-free breakfast solution? Pair these delicious pancakes with some flavorful maple syrup or lemon curd that will further elevate the flavor profile of your plates. If you’re serving them as a brunch item, consider adding some mimosas made with fresh squeezed orange juice.
Given their ability to pair well with different flavors and ingredients, these fluffy cornmeal pancakes are versatile and can be enjoyed at any time of day – not just breakfast! So get creative with your pairing options and enjoy good eats.
Make-Ahead, Storing and Reheating
One of the best things about these gluten-free dairy-free corn/cornmeal pancakes is how easy it is to make them ahead of time. In fact, I often prepare the batter the night before and store it covered in the refrigerator until ready to cook in the morning.
The leftover pancakes can be stored in an airtight container in the refrigerator for up to three days or wrapped tightly in plastic wrap and frozen for up to one month. When you’re ready to enjoy them again, simply heat them up by popping them into a toaster, oven, or microwave.
To reheat your pancake leftovers in the oven, preheat it to 350°F (180°C) and place the pancakes on a baking sheet in a single layer. Cover with aluminum foil and bake for 10-15 minutes until heated through. This method provides that crispy exterior we all like while keeping the insides ooey-gooey as if they were freshly cooked.
If you’re reheating your pancakes using a microwave oven, make sure to place them on a microwavable dish before covering them with a damp paper towel. Heat for 30 seconds, then flip and repeat until they are warmed through.
Overall, these fluffy cornmeal pancakes are great as breakfast or brunch meal prep option without losing its texture or flavor when reheated.
Tips for Perfect Results
Now that you have all the ingredients and knowledge required to make these delicious Gluten Free Dairy Free Corn/ Cornmeal Pancakes, here are some tips to help you achieve perfect results.
Firstly, it is important to ensure that all of your ingredients are at room temperature. This will help everything blend together more easily and create a smoother pancake batter. Additionally, you’ll want to mix your dry ingredients together thoroughly before adding in the wet ones, as this helps evenly distribute everything and prevents clumps.
When cooking your pancakes, be sure not to overcrowd the pan. You want them to have enough space so that they cook evenly and don’t stick together. You can also lightly spray your pan with cooking spray or use a non-stick skillet to prevent sticking.
Once you’ve poured out the batter into the pan, resist the urge to press down on them with your spatula! This can cause them to become dense and heavy instead of light and fluffy. Instead, let them cook undisturbed until bubbles form on the surface, then flip them over and cook for an additional minute or two.
If you find that your pancakes are not rising as much as you’d like, try adding a bit more baking powder or baking soda to your batter. These leavening agents help create those coveted air pockets that make for a light and fluffy pancake.
Finally, don’t be afraid to experiment with different toppings and flavors! While these pancakes are certainly delicious on their own, they can be taken up several notches with a drizzle of maple syrup, fresh berries, or even chopped nuts.
With these tips in mind, you’ll be well on your way to perfecting this Gluten Free Dairy Free Corn/ Cornmeal Pancake recipe!
In conclusion, these gluten-free and dairy-free cornmeal pancakes are perfect for anyone looking for a healthy, tasty and hearty breakfast. Not only are they easy to make, but they also offer a range of nutritional benefits that can help you stay on track with your dietary goals. By using gluten-free and dairy-free ingredients, you can indulge without any guilt or side effects. These pancakes make the perfect weekend brunch or weekday breakfast when you need something quick yet filling.
Whether you’re looking for a plant-based breakfast option, or just wanting to incorporate more gluten-free and dairy-free foods into your diet, these pancakes won’t disappoint. So why not give them a try and impress your family and friends with your culinary skills? With these tips and recommendations, you’ll have all the tools you need to make the best pancakes! Pancakes made from scratch are always better than store-bought mixes as they commonly contain unwanted additives – plus making them yourself is much cheaper too!
So why settle for less nutritious options when you have this easy-to-make, healthy and delicious pancake recipe at your fingertips? Try these fluffy cornmeal pancakes today and feel the difference in your mental and physical well-being!
Gluten Free Dairy Free Corn/ Cornmeal Pancakes Recipe
- 2 cups cornflour, could use Corn meal, but would have to adjust the water (or Crema de Maiz)
- 2 cups boiling water
- 1/4 cup oil
- 2 eggs
- 4 teaspoons baking powder
- 1/4 cup sugar
- 1 teaspoon salt
- Bring water to a boil.
- Mix corn flour and corn meal.
- Slowly pour water OVER cornmeal mixture. Make paste as you go.
- Add everything else and mix well. The corn meal obviously make a coarser grit pancake. You could boil more (like 3 cups of water) and cook the cornmeal like grits to get maybe a different texture also.