These vibrant yellow corn flour pancakes are easy and delicious, and perfect for brunch, and feel like cornbread in pancake form! I strongly suggest serving them with this mixed berry chia seed jam and a drizzle of honey or maple syrup. Gluten-free and dairy-free too.
For the longest time, I found myself slightly estranged from the kitchen. Well, maybe that isn’t exactly accurate, since I’ve been cooking for client recipe development and food photography for the past 5 full years.
What I mean, more precisely, is that for a significant period (3 years to be exact), I found myself distracted by so many other things (two wedding parties, a big move to New York and then relocating to Washington DC, and finally back to Buenos Aires, and work included) that I stopped cooking for the love of it.
I also stopped writing on this blog except for the occasional, intermittent post that always started along the lines of “It’s been a long time since I last blogged..”
It wasn’t exactly an intentional hiatus, but more like a slow drift away, similar to a friendship that dries up over the years, not because you didn’t want to hold onto it, but because you stopped giving it priority.
During those 3 years, I did miss this space, writing here, and being part of the community online.
Yet somehow between all my other commitments and relocating from South America to North America and then back south again, I simply couldn’t find the energy or the passion to write about experimenting with recipes.
In an twist of surprise though, staying at home so much for the last one month has brought me back in so unexpectedly, and drew me back to my roots, and once again I’m rediscovering this space which has never failed me, despite the ebb and flow of my attention.
You can say that being on lockdown for close to one entire month (during which I only left the house twice) is a big reason for that. With Juan also working from home, we’ve been cooking a lot more compared to pre-Corona, since restaurants and cafes are now off-limits.
Naturally, this new encounter with the kitchen found me dreaming up new recipes, googling and researching meals to prepare with the ingredients we have in the fridge and pantry, since ingredients are precious and shouldn’t be wasted as Kathryn so beautifully explains on her blog Cardamom and Tea (Side note: I discovered Kathryn’s blog by chance while reading Nicole’s latest post on Eat This Poem. I’ve fallen in love with Kathryn’s writing, her calming voice, her gorgeous recipes, and super useful recipe tips. Maybe you might too.)
While cleaning out our pantry during the first week of quarantine, I found that I had two boxes of corn flour to use. At first, I couldn’t remember when I had even bought them, and then I remembered: Ally.
You see, the Friday before my friend Ally moved back to Melbourne, she sent over by messenger a large box of stuff that she wouldn’t be bringing back to Australia, but thought I might find useful. On that last Friday of January when the box arrived, it felt like Christmas.
The contents of the box included black tea leaves, dried hibiscus flowers, some books on traditional Chinese medicine and elimination diet cookbook, a couple of potted plants, and two unopened boxes of corn flour.
The black tea and hibiscus tea were put to use almost immediately, the cookbooks read and stored away, and the plants placed in our tiny but lovely balcony. I didn’t know what to do with the corn flour to be honest, so I stashed them in our pantry, promptly forgetting about them.
The day I found the boxes in my pantry, I knew it was the perfect time to use the corn flour. I really enjoy a good piece of cornbread, which is mostly made of cornmeal, so I knew I was going to enjoy corn flour, which is basically a finer-ground version of cornmeal.
But I didn’t want to make cornbread this time. So I googled a little, and found this recipe for corn flour pancakes from the Salted Plains blog that I adapted to fit the ingredients we had at home.
The Easiest Corn Flour Pancakes
These are seriously some of the easiest pancakes to make. The cooking part takes a little time and patience, as with all other pancake recipes, but the batter is unbelievably forgiving and sturdy. You just need to whisk all the ingredients together until a smooth but thick batter forms, and you can start cooking the pancakes in a non-stick skillet.
I’ll tell you from the start that these corn flour pancakes have the same thick, dense texture of cornbread because of the corn flour, so while they aren’t fluffy nor airy, they sure taste darn good! I love eating a stack of them with this strawberry chia seed jam (or whatever jam you have on hand), and a generous drizzle of maple syrup or honey.
If you enjoyed this recipe, you’ll also love these other breakfast/brunch recipes:
- 10 Delicious Gluten-Free Brunch Recipes
- Fluffy Gluten-Free Pancakes (Dairy-Free)
- Grain-Free Coconut Flour Pancakes
- Gluten-Free Skillet Cornbread
- Gluten-Free Rosemary Cornbread
- Gluten-Free Cornbread Madeleines
- Gluten-Free Blueberry Cornbread Muffins
- Easy Crustless Spinach Quiche (Gluten-Free, Paleo)
- Sweet Potato and Kale Breakfast Skillet (Gluten-Free, Paleo)
- Mashed Potato and Spring Onion Waffles (Gluten-Free)
- Creamy Breakfast Polenta with Strawberries and Almonds (Gluten-Free)
- Omelet Wraps with Spinach, Lettuce and Mushrooms
- Gluten-Free Pumpkin Waffles
- Baked Eggs with Spinach and Mushrooms
- Gluten-Free Maple Peach Oatmeal
- Crunchy Gluten-Free Granola Bars
Vibrant yellow in color, these easy corn flour pancakes are easy and delicious, and perfect for brunch, not to mention gluten-free and dairy-free too. I strongly suggest serving them with this mixed berry chia seed jam and a drizzle of honey or maple syrup. If you love cornbread like I do, then you’ll find these corn flour pancakes the perfect way to start your day (or end it, if you like breakfast for dinner)!
- 1 1/2 cups yellow corn flour
- 1/4 cup brown rice flour (or all-purpose gluten-free flour)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons liquid stevia
- 2 eggs, beaten
- 1 cup almond milk (or other non-dairy milk)
- 4 tablespoons coconut oil, melted
- 1 teaspoon pure vanilla extract
- Maple syrup or honey, for drizzling over the pancakes.
- Jam of choice, for accompanying.
- Combine the corn flour, brown rice flour, baking powder, and salt together. Whisk well to combine.
- Add the liquid stevia, eggs, almond milk, melted coconut oil, and vanilla extract. Whisk well until you get a smooth but thick homogeneous pancake batter (it should be thick but still pourable). If batter is too thick, add 1 extra tablespoon of milk at a time. If batter is too liquid, add 1 extra tablespoon of brown rice flour.
- Heat a non-stick skillet over medium heat, and grease it with coconut oil.
- Pour 1/4 cup of batter in the middle of the skillet and let it cook undisturbed for around 2 minutes until bubbles start to form on the top and the surface is no longer shiny. Flip the pancake over with a spatula and let it cook for another 1 minute until bottom side is also done.
- Repeat until all the batter is used up.
- Serve pancakes along with jam, and a generous drizzle of maple syrup or honey.
Slightly adapted from: Salted Plains
- Category: Breakfast, Brunch
- Cuisine: Gluten-Free