I don’t have cranberries, but I do have a huge bag of frozen chokeberries. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Your cornmeal pancakes look delicious, especially with that berry compote. Once you have the dry mix … Easy to make too. I added the whole one cup of almond milk, so I had to add a little bit more cornmeal and oatflour. By adding PH the cakes held together well but would have liked them a bit less gritty. Hi, so I am going camping and wanted to make batter the day ahead and put it in a mason jar to pour on the cast iron the next day. If you give them another try, we’d say start with a smaller batch and reduce the baking powder. Thank you! In a medium bowl put together the corn flour, and plain flour, the icing sugar and the baking powder. The corn pancakes are flavorful alone, but what a taste sensation when you add the cranberry on top! For oat flour, I just put traders rolled oats in vitamix and blended them (just on the lower variable, up to 10), until they were mostly pulverized. For years I have been trying to duplicate my grandmother’s corn pancake recipe and I would fail everytime. Once hot, drizzle the surface with oil or vegan butter and use a paper towel to wipe away excess - you don't want any pools of oil/butter. Not too cheesy, but subtly so thanks to a few tablespoons of nutritional yeast in the mix. I love cornbread ANYTHING! ?? In a medium bowl, mix together the blue cornmeal, salt and sugar. amendments: I made the milk buttermilk by adding a tsp ac vinegar, and threw a little vanilla extract in, too. Small lumps are fine - try not to overmix. Like king authors measure for measure? Hi Mary! Try cooking lower heat for slightly longer and don’t touch them until they’re ready to flip (4-5 minutes!). Thanks so much for the lovely review, Beth. What would be good portions to add PH for real to this recipe? For the compote I used frozen strawberries and bananas and brown sugar and it came out delicious! Will definitely be trying this out soon! Preheat your griddle or cast iron skillet over medium/medium-low heat. Blueberry Masa Harina Pancakes are sweet, fluffy, and loaded with fresh blueberries. Thanks for sharing. I mix in blackberries or raspberries and use somewhat less milk than the recipe calls for, and the pancakes are very fluffy and delicious! Thank you for your hard work and delicious recipes. This #glutenfree corn flour #pancake #recipe is a great option for people with gluten intolerance or celiac disease. Thanks for the recipe! so I made them into pancake balls and she devoured them. Both are ground corn. If you are looking for a Great vegan johnny cake look no further! Thanks for the recipe :-). These are delicious with maple syrup on top. We LOVED these pancakes… but like many others who reviewed, ours totally feel apart and crumbled. In the last minute I decided to make waffles instead pancakes because at home everybody prefer them. Made them twice. Cook for another 2-4 more minutes on the other side. First I used real corn flour not just fine ground cornmeal. Making this presently. They've got the perfect texture and are high protein too! I used what I thought was fine corn meal in the NYT recipe until I was able to grind it up even moreso until it was a fine powder. ), Healthy Vegan Oil-Free Granola (So buttery! Who knows! I made cornbread stuffing for Thanksgiving, and now all my boyfriend wants is more. Whisk well to combine. When comfort food and healthy come together for breakfast in the most delicious way, you get these perfectly light and fluffy Healthy Vegan Cornmeal Pancakes. Yummmmm! Great, easy and good looking (important for todlers) recipe. Thanks so much! You can’t go wrong. Stir in the boiling water until all … As I am now an oil-free vegan, I skip the plant butter. We’re so glad you enjoyed them, Crissy! Very filling and satisfying. I didn’t make the compote because I can’t find cranberries here, but I heated some strawberries with a little bit of sugar and water and poured it over the pancakes before serving. I am gluten free and my husband is vegan, making us the most annoying couple ever. You can make them sweeter for breakfast pancakes, or less sweet, and serve with black beans made especially delicious with a mirepoix. Thanks ?? That never happens to me. Yes it is, did you have difficulties with the recipe? ), Vegan Apple Cider Donuts (Gluten-free and Oil-free). I made these this morning to soak up the rest of the champagne from last nights cranberry pear cocktails! Julie. Can’t believe they are gluten and dairy-free! When I saw the picture of these pancakes I knew I had to try them and today I found out just how delicious they are! They’re great with honey on top or just as good with an egg. 1/2 cup corn kernels, fresh or canned or frozen (50g) 1/4 cup fine cornmeal, whole-grain if desired (40g) 1/4 cup oat flour (To make oat flour, grind oats in a food processor until a fine flour forms) (30g) 1/2 tsp baking powder; 1/4 tsp salt; 1/8 tsp baking soda It didn’t really taste like a corn pancake. shouldn’t it be 1tsp? Recipe and photo contributed by Jason Wyrick from The Vegan Taste. Privacy Policy. They are also really good with berries, … I didn’t make the compote but next time I will because it sounds like a beautiful pairing. I can’t wait to try these ones! Absolutely stunning images. Topped mine with some vegan greek unsweetened yogurt, apples, and a bit of granola for crunch. PERFECT pancakes. (We only used 1 teaspoon of baking powder.) Hmm, that’s odd! I made these this morning for my husband and 3 kids. The mix is very runny when you first mix it, but after waiting 10 minutes, it has the perfect consistency. Thanks so much for the lovely review and for sharing your modifications! We have gluten, egg and dairy allergies, and these are so hearty and delicious. After a cooking fail last night I totally redeemed myself this morning with this recipe! You can also subscribe without commenting. What did I do wrong? They’re fun, delicious, filling, and perfect for a cold morning and a cup of hot tea. I am adding this recipe to my favorites. if I don’t have cranberries on hand…. Ready pancakes from it turn out to be ruddy with a crispy crust. I did double the recipe but somehow ended up with just two more not sure why though. I also had fresh bluebs that I used for the compote. Thanks for your kind words and lovely review! I drizzled a small amount of maple syrup, then plopped a spoonful the cranberries on top. Name *. Yes, that may be the case, but perhaps your batter was a little too dry? Ingredients. The texture and taste seem fool-proof. Guessing my not 100% ingredients did it, but would love to know. We’re so glad you enjoy it, Judy! This hit the spot for breakfast. I changed my diet to vegan and gave up trying to taste my grandmother’s recipes forever. We used half blue corn meal and half polenta and ground them in the blender, but I’m thinking we either needed to grind them for WAY longer to a finer texture, or use some sort of binder with them. I used a blueberry compote which worked just as well. Hi! Oh my goodness. They turned out great and were not too crumbly. Wow! I made these this morning and they were awesome. Definitely a recipe I will keep. Thanks! I am planning to make these for my family on Christmas! Next time, would you mind leaving a rating with your review? I added chia seeds to thicken the compote and it worked out perfectly! Hi Jenn! They came out like perfect moist corn bread griddle cakes! I’ve never had trouble making pancakes before, but these ones stuck to the pan and crumbed completely. So just blended those together for a few seconds. The difference is that corn flour is usually ground to a much finer texture than cornmeal. So five stars always for MB. I made the cornmeal pancakes this morning and they were awesome! Oh and yeah, I reduced the amount of baking powder to like, under one third of what the recipe called for. Okay, a bit dramatic, but seriously I didn’t think it was possible to make low-fat pancakes be… I just made the pancakes and they came out amazing! Wow these look unbelievably delicious! These are incredibly soft and tender and taste like a super soft cornbread. Can I make these ahead, keep the batter refridgerated/cold and use a day or two later? While in some contexts such as breading, they can both be used, you will get different textural results. These will definitely become a staple. It had a strong taste of baking soda, but I triple checked I used baking powder. They were absolutely a hit. These pancakes were so tasty and will become an addition to my morning recipes! 1 cup plant-based milk (soy milk and/or coconut milk are best, in my opinion) 1 tablespoon apple cider vinegar; 1 cup white whole-wheat flour (or ¾ cup white whole-wheat flour mixed with ¼ cup of buckwheat and/or mesquite flour—the mixture is my personal favorite) Oh yum these are beautiful!! Add cranberries, orange juice and maple syrup to small to medium skillet or saucepan and bring to a simmer over medium heat. What a great breakfast to start the day with! I made a couple and they just turned to crumbles when I tried to turn them, so I ended up putting an egg in the batter. We add about a tablespoon of molasses for some iron, and they’re extra amazing. The batter was so thin that I knew it would fall apart so I mashed 1 ripe banana and added an egg. Corn flour is what cornstarch is called in England, so please click the link above to see exactly the product I used. Vegan Peanut Butter Chocolate Chip Pancakes, Healthy Vegan Chocolate Muffins (Oil-free), Easy Best Vegan Stuffing (Only 8 Ingredients! I am wondering if I can sub in coconut oil for the butter/oils? Perfectly sweet I got a bottle of bourbon barrel aged maple syrup and I wanted to try it with original pancakes that didn’t include any fruit. Thanks for sharing, Nelly! Made it just now and it’s lovely and fluffy and full of cornmeal flavor. Vegans and not vegans loved them. Gorgeous, golden brown and fluffy. These are incredibly soft and tender and taste like a super soft cornbread. I followed the recipe exactly as stated using the non-GF option of whole wheat pastry flour & the full amount of baking powder. The flavour was nice and unique. Both my boyfriend and I really liked the pancakes and we’re definitely making them again! Amazing! Thank you! I also added blueberries instead of making a compote. Made these this morning for breakfast and they were delicious! Amazing low-fat vegan corn flour pancakes that are gluten-free, oil-free, nut-free, oat-free and so much healthier! Soooo, maybe you can try substituting approx 1/4 of the amount of corn meal with corn starch, and test how well the pancakes stick together. Would you mind sharing whether you used oat flour or whole wheat pastry flour? My daughter loved them too! I’ll definitely make again. Vegan Coconut Flour Pancakes (Gluten-Free) | Rhian's Recipes These taste fantastic!! This will give time for the baking powder to react with the liquid and also soak up the starch. this is a neat way to use cornmeal! Going to try for consistency too. if you give it a try, let me know how it goes! Along with some homemade maple syrup, it was exactly what I was looking for. Thanks again! I had to modify a little bit to avoid going to the store. Sorry to hear that, Julie! We all LOVED them! Such a shame, they’re delicious! They are delicious. how to serve my vegan and gluten free corn flour pancakes The very best way to eat these pancakes is with vegan butter and maple syrup. Preheat the oven to 200°F. I substituted the half of the almond milk with freshly squeezed orange juice for a nice fruity flavour. Aside from the crumbliness, it was everything I wanted in a polenta pancake: light, flavored with polenta, and decadent (since I used real butter)! They were easy to make and tasted good, but the grittiness is a deal-killer. Thanks so much for sharing! I made a triple batch of these this morning with lemon zest in the batter and a blueberry-honey compote. I substituted the oatflour for 30 g rolled oats that I mixed for a while + I used coconut quinoa milk, worked just fine! Used olive oil – rather than the other options – for everything. Maybe the cornmeal here (Brazil) is different? The flavor on these is amazing :D. These have become a staple in our house! Just yummy, fluffy pancakes. I ended up adding more sweetener to the cranberries, though. It calls for baking powder, not baking soda. xox. What a classic combo: corn and cranberry! But either way, any corn-bread like pancake + cranberry sauce is a winner in my book! I recommend giving these a try for something a little different for the ordinary! I will definitely use this again, and have some ideas for making savory cakes as side dishes with dinner- less sugar, add fresh herbs, etc. I found that the batter definitely works best when it’s kept thick, when I made the batter a bit thinner the pancakes needed to cook a bit longer to hold together. xo. Which IS it??? For the dry ingredients, I used a combination of oat flour and cornmeal. Would this impact the flavor? I also skipped greasing the pan and it worked completely fine, no issues with the pancakes sticking (but it was a fairly high quality nonstick skillet). Most pancake/waffle recipes make enough for 1.5 people and I just don’t know why they do that. it really helps with my macro tracking! We’ll keep making them! I used homemade oat milk instead of almond (gotta use what you have sometimes). Hope this helps! If you try to flip it too early it will fall apart. Is there a good way to adapt this into a waffle recipe? Great recipe! Best when fresh. But these pancakes are really versatile, and are equally delicious with a savory bean dish, and, if you do oil, are also wonderful with a little feta or vegan cheese. We are so glad you enjoyed these! Just made the pancake batter, sub the sugar for a banana, tossed in s but of ground flax and made them in the waffle iron. We made these for breakfast this morning. Thanks for sharing your recipe changes :D. I love these cornmeal pancakes. Is it meant to make 6 pancakes? They cooked up nicely but had no flavor. Thank you for sharing all your amazing work with us. I brought an orange cornmeal cake to our Friendsgiving meal and I have been craving that cornmeal texture ever since. That was until today! Another idea would be to try adding a flax egg and more vegan butter or oil. We haven’t tried doubling this one, but we can see how that might be an issue. I made it!!! Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Hope this helps! i’ll have to see if he will want to try making these for me :P The cornbread disappears quickly!) Oh my goodness! Thanks for helping me find a great egg-less blue corn pancake recipe — I felt like I was back in New Mexico! ? These Vegan Corn Fritters were … I used corn flour instead of cornmeal and soy milk instead of almond, although I did need to add more than 1 cup of milk to achieve the desired consistency. Measure out almond milk in a large liquid measuring cup, then add melted butter (or substitute oil) and whisk to combine. Next time I’ll use whole wheat flour instead of oat flour to hopefully fox that. Definitely have a corn meal texture. What grind of cornmeal did you use? Because the cornmeal isn’t cooked, other than what little it’s cooked on the griddle, the pancakes are gritty,P and because there’s no real binder, such as gluten or eggs (I realize that gluten or eggs would negate the GF and vegan attributes of the recipe), the pancakes tend to fall apart very easily. These look delicious and ARE delicious! Made them this morning with the left over corn meal and cranberries from your cornbread stuffing recipe. Also, Bob's Red Mill corn flour is gluten-free naturally, but is processed in a wheat facility, so if you need a certified gluten-free corn flour, search for that online. Savory-sweet cornbread pancakes made with just 7 ingredients! I used whole wheat pastry flour. ❤️ Thank you. Interesting. The pancake behaves the same, but I feel full longer with the added protein. I was eager to try this recipe because I no longer use white flour at home, but I still love pancakes! I’ve made them exactly as written, as well as with many combinations of milk or milk alternative, whole wheat flour, ap flour, and coconut oil. The recipe as I altered it made 10 pancakes! Thanks so much for sharing! Fabulous. Hi John! I’ve run into that with other recipes. Thank you for a happy tummy. Thank you for this recipe! May experiment w less baking powder next time to make it flatter/more like a tortilla. I made these pancakes this morning. Again, a winner Dana. I didn’t have any problems with them falling apart. :) Thank you for making my life easy! No issues. I am truly grateful for making this “smart” whereby the ingredients adjusts depending on my serving size! & Delicious. these were the words of my husband after he had these pancakes that i made for our anniversary breakfast (dats today).. we made blueberry sauce to go with these beauties.. well !! This is what will produce thick, fluffy pancakes like in the pics. My guess is this recipe needs a binder. Thanks, they look awesome. The first time I used a New York Times recipe but it turned out hard and chewy. Way to go, MB!! You can also, Orange Cranberry Crisp (Gluten-Free & Easy! You want a fairly thick, but smooth batter. Since I’m not vegan, I added one egg to bind the batter together. Hi Christina, we haven’t tried that and aren’t sure how it would turn out. I will make this recipe again for my boyfriend. We’re so glad you enjoy this recipe, Elaine! I had to add a little more oat flour (could’ve been cornmeal as well) because the batter was very runny after adding only half of the milk. My 8 month old devoured them, too. This recipe says it serves 6, but the ingredient amounts are pretty small-similar to your vegan pumpkin pancake recipe that I have to quadruple to feed my (slightly gluttonous) family of 6. Email * Phone. To keep these gluten free, I used a mixture of gluten free oat flour and cornmeal. Sorry, but this is not a keeper for me. I love this pancake recipe. A solid recipe that can handle lots of tinkering, if you’re like me and wish to tinker and play. As it were, they were still a little too thick for my taste. I haven’t tried it myself yet, but that’s what I would try first! Let’s get into the kitchen. the dollar sized pancake stacks always look so cute! My husband and I both enjoyed them. I’ve made these pancakes weekly (or more!) I made some changes and it worked out good: muscovado sugar instead of organic cane sugar, sunflower oil instead of vegan butter and cow’s milk instead of almond milk. Thank you for sharing!! You may not use all of the liquid - you're looking for a semi-thick batter (see photo). Next time I’ll let them sit a bit longer to soak up the liquid. with a little experimentation, lower heat cooked longer made a better product. Just cranberries, orange juice and maple syrup bubbled into a compote and then blended. Hi Alexis! Good luck! Let us know if you give it a try! Definitely make sure your pan is well oiled and let them completely cook before flipping them or else they WILL crumble. I’m totally confused. Could it have to do with the freshness of the baking powder? Measure out almond milk in a large liquid measuring cup, then add melted butter (or substitute oil) … A table spoon can’t be BOTH 12.5 grams AND 3 grams. These are without a doubt, unbelievably delicious. Just made these. Have a lovely weekend. The only problem I had was with the consistency of the dough. Looking for dairy and egg, and nut free recipes for my infant daughter. 5 Secrets to Cooking with Quinoa. I have made them many times since, and have not been disappointed. I usually do the grapeseed oil option and gluten flour, modifying nothing except using whatever nondairy milk I have on hand. 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