Easy Corn Flour Pancakes (Gluten-Free, Dairy-Free)

When my friend Ally left Buenos Aires to move back to Melbourne, Australia, she left us a box of things that she thought we might find useful.

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.

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.

What is Corn Flour?

Made of very finely ground dried corn kernels, corn flour (also known as maize flour) has the texture of a powder and is often pale yellow in color (if yellow corn is used).

Corn flour is NOT the same as corn starch, which is made from the starchy part of corn and resembled white flour.

The difference between corn flour and corn starch is that the former is used similarly as other flours, which corn starch is mostly used as a thickening agent.

Why This Recipe Works:

• Simple Ingredients: The ingredients needed for these gluten-free corn flour pancakes recipe are readily accessible at the local grocery store (nothing fancy needed!).
• Easy to Make: Preparing the corn flour pancake batter is just a matter or combine the dry and wet ingredients, and then pour a bit of batter into a skillet and cook!
• Cornbread in a Pancake: These amazing pancakes have the same thick, delicious texture of cornbread because of the corn flour, so while they aren’t fluffy nor airy, they sure taste darn good!
• Totally Gluten-Free & Dairy-Free: The best part is that these easy corn flour pancakes are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!

Ingredients You’ll Need + Notes/Substitutions:

Here’s an overview of the ingredients required for this corn flour pancakes recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

• Corn Flour: Corn flour is a very finely ground version of cornmeal. I used yellow corn flour for the vibrant yellow color. Make sure to use corn flour for a finer texture. If you don’t have corn flour, yellow cornmeal will work just as well to make cornmeal pancakes.
• Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a very dense final texture.
• Sugar: I used white sugar, but you may also use cane sugar, light brown sugar, dark brown sugar or coconut sugar if you prefer (just bear in mind that the darker the color of sugar used, the darker the color of the pancakes). Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Baking Powder: Baking powder is the leavening agent that will help the pancake batter rise (and give the pancakes an airier and fluffier texture), so make sure you include it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
• Eggs: Eggs are necessary to bind the ingredients together, so be sure to add them in. If you are allergic to eggs, you can try using acquafaba or an egg-replacer instead. (If you do make these corn flour pancakes egg-free, please let me know how it goes in the comments below, I’d love to know!).
• Almond Milk: I like using an unsweetened version of my homemade almond milk. You may also use another non-dairy milk instead (such as cashew milk, rice milk, tigernut milk, oat milk, soy milk, or coconut milk). Alternatively, if you are not lactose-intolerant, feel free to use normal whole milk instead.
• Coconut Oil: I prefer using refined coconut oil (which has a neutral flavor) as opposed to using extra virgin coconut oil (which has a more pronounced coconut smell and taste). You may also use another vegetable oil or melted vegan butter if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use melted butter or ghee instead.
• Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you aren’t a fan of vanilla, or don’t happen to have it on hand, feel free to leave it out.
• Maple Syrup: I like drizzling a little maple syrup on top, but you may also use agave nectar or honey. If you are diabetic or insulin-resistant, I highly recommend using maple-flavored monkfruit syrup (a maple syrup substitute that is low-glycemic index and will not spike your blood sugar).
• Jam: I like topping these corn flour pancakes with homemade jam, but you can also use strawberry compote if you prefer.

How to Make Gluten-Free Corn Flour Pancakes (Step by Step):

1. Combine Dry Ingredients

In the large bowl, combine the corn flour, gluten-free all-purpose flour, sugar and baking powder together. Whisk well to combine.

2. Add Wet Ingredients

Add the eggs, almond milk, melted coconut oil, and vanilla extract. Whisk well until you get a smooth but thick batter (it should be thick but still pourable).

If the pancake 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.

3. Heat and Grease Non-Stick Skillet

Heat a large non-stick panor pancake griddle over medium heat, and grease it with melted coconut oil or cooking spray.

4. Pour Batter into Skillet and Cook

Using a measuring cup, pour 1/4 cup of batter in the middle of the hot skillet or hot griddle 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 the second side is also done.

5. Repeat

Repeat until the rest of the batter is used up.

6. Serve and Enjoy

Serve these gluten-free corn flour pancakes along with jam, and a generous drizzle of maple syrup or honey.

Dish by Dish Tips/Tricks:

• Make Bigger Pancakes: If you prefer to make larger pancakes, simply pour more batter into the skillet when cooking.
• For Thinner Pancakes: If you prefer thin pancakes, simply add an extra tablespoon or two of almond milk or water to thin out the batter.
• Storing: To store, place the cooked pancakes in an airtight container or wrap in plastic wrap and store in the refrigerator for up to 3 days. Reheat in a toaster or microwave before eating as a quick breakfast.
• Optional Toppings: Feel free to top the corn pancakes with fresh berries (such as fresh blueberries, strawberries or raspberries).

Other Gluten-Free Pancake Recipes You’ll Love:

• Fluffy Gluten-Free Pancakes (Dairy-Free)
• Banana Pancakes (Gluten-Free, Dairy-Free)
• Coconut Flour Pancakes (Gluten-Free, Dairy-Free)

Gluten-Free Brunch Ideas to Enjoy: