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, 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: You may use maple syrup, 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 fruit compote if you prefer.

Storing: To store, place the gluten-free corn flour 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.

Slightly adapted from: Salted Plains