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    Home » Gluten Free Cornmeal Pancakes

    Published: Jul 21, 2020 · Updated: Sep 6, 2020 · This website contains affiliate links. See privacy policy and full disclosure linked in my menu.

    Gluten Free Cornmeal Pancakes

    If honey and cornmeal don't go together than I don't know what does. These gluten free cornmeal pancakes are easy enough to whip up impromptu but wholesome and tasty enough to convince people you have been planning this breakfast for days. Pair with warm honey and butter for a classic flavoring, or use fresh berries, whipped coconut cream and homemade jam for something different.

    Stack of cornmeal pancakes.

    Jump to:
    • When To Flip The Pancakes
    • Ingredients and Substitutions
    • Recipe Notes
    • Other Breakfast Recipes
    • 📖 Recipe

    This post contains affiliate links. Click here to read my affiliate policy.

    I generally eat a mostly paleo diet, but I do make some exceptions. Real cornbread is one of those exceptions I make. I love a piece of warm cornbread with honey and grass fed butter. It tastes like pure nostalgia.

    These pancakes have a similar goodness to them. They have a light and crispy texture. Even though these cornmeal pancakes have a bit of honey in the recipe they can be made both savory or sweet.

    When To Flip The Pancakes

    The pancakes are ready to flip when you see small bubbles forming and pop. Once all the bubbles have popped the pancake should flip easily.

    Bubbles forming on pancake indicating it is ready to flip.

    Ingredients and Substitutions

    • Cornmeal - I used fine cornmeal but really any cornmeal would work. The texture would just be slightly different.
    • Cassava Flour - This is important for the lightness in the pancakes. You could substitute tapioca starch. Corn starch may also work but I have not tested that.
    • Almond Milk - Cow's milk, coconut milk or any other nut milk would also work just fine.
    • Raw Honey - Regular honey could be substituted. I like raw honey because it has beneficial enzymes.
    • Avocado Oil - Any neutral flavored oil could be used, like melted coconut oil. Melted butter would also work in this recipe.
    Fluffy pancakes stacked on a fork.

    Recipe Notes

    • These pancakes are quite thin when poured. For best results keep them relatively small (no more than ¼ cup batter per pancake) and oil your pan before pouring. They will rise a little when cooking. The end result is a thin, fluffy pancake with a crispy outside.
    • If you want them to be a little thicker, you could use a silicone ring to pour them into. This is what I used for the photos. For the perfectionists out there it produces a perfect little pancake every time. I use these silicone rings for many purposes including making the perfect round egg for egg sandwiches. totally a worthwhile investment.
    • Since updating this recipe I have added the cassava flour. Before the pancakes were dense. I don't know if it was because I had not had a proper pancake in many years or what, but this version is much improved. The cassava flour makes these very light and fluffy. It also allows them to be gluten free without using a gluten free baking flour blend.
    • Raw honey tends to be more viscous than regular honey. You could soften it up before adding it by soaking the jar in a bowl of hot water.

    Other Breakfast Recipes

    • Paleo Banana Flour Pancakes
    • Gluten Free Banana Muffins
    • Carrot Cake Chia Pudding
    High stack of pancakes with melted butter and honey on top.

    📖 Recipe

    Cornmeal Pancakes featured image

    Gluten Free Cornmeal Pancakes

    Amanda McGillicuddy
    4.25 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Breakfast
    Cuisine American
    Servings 8 Pancakes
    Calories 97 kcal

    Ingredients
     
     

    • ½ cup Cornmeal Fine
    • ½ cup Cassava flour
    • 1 cup Almond milk
    • 2 tbsp Raw honey
    • 2 tbsp Avocado
    • 1 Egg
    • 1 tbsp Baking powder
    • 1 tsp Apple cider vinegar
    • ½ tsp Salt
    • 1 tsp Vanilla
    • Extra oil for the pan

    Instructions
     

    • Mix together all dry ingredients together in a bowl.
    • In a separate bowl whisk the egg. Add all the wet ingredients. Mix together and pour in with the dry ingredients. Stir until the mixture is mostly smooth. Some small lumps are fine.
      Pancake batter process shot
    • Heat a frying pan on low-medium with a little bit of oil. Once pan has warmed, add about ¼ cup of batter.
    • Allow pancake cook. Flip the pancake once bubble develops and pop in the batter. Repeat until all batter is gone.
      Bubbles forming on pancake ready to be flipped
    • Serve hot with your favorite pancakes toppings.

    Notes

    Raw honey tends to be more viscous than regular honey. You could soften it up before adding it by soaking the jar in a bowl of warm water.
    The batter is thin and the pancakes will rise a little while cooking. Limit the batter per pancake to ¼ cup or less for best results. If you want a thicker pancake you can use a silicone ring.

    Nutrition

    Serving: 1PancakeCalories: 97kcalCarbohydrates: 17gProtein: 2gFat: 2gSaturated Fat: 1gCholesterol: 20mgSodium: 354mgPotassium: 58mgFiber: 1gSugar: 4gVitamin A: 30IUVitamin C: 1mgCalcium: 140mgIron: 1mg
    Keyword gluten free
    Tried this recipe?Let us know how it was!

    Have you tried this recipe? If so, please leave a comment and a rating. I would love to hear from you!

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    Reader Interactions

    Comments

    1. Donna Franken says

      July 13, 2020 at 12:24 am

      5 stars
      Delicious! So glad I found this!

      Reply

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