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Gluten-Free Cornmeal Pancakes

Gluten-Free Cornmeal Pancakes

These gluten-free vegan cornmeal pancakes are still delicious without the milk or eggs. The good news is that if you are honoring Lent you can still eat them. Whenever I make these pancakes no one seems to notice the lack of those two ingredients even those who are not following a dairy-free diet or do not need to be gluten-free or vegan. Let’s enjoy Pancake Day with a big plate of delicious pancakes dripping with a sweet rich syrup. A breakfast for champions. Originally known as Shrove Tuesday, Fat Tuesday or Mardi Gras, and now Pancake Day.
Course Breakfast
Cuisine gluten-free, vegan, vegetarian
Keyword cornmeal pancakes, Gluten-free, pancakes, Vegan, vegetarian
Author Diana Herrington


  • 1/2 cup cornmeal
  • 3/4 cup brown rice flour
  • 1/4 cup chickpea flour
  • 1/4 cup potato flour
  • 2 tbsp flax meal*
  • 1/2 tsp Himalayan salt
  • 5 tsp baking powder
  • 2 1/4 cup water
  • 2 Tbsp vegetable oil or coconut oil
  • almond oil as needed


  • Mix 2 tbsp flax meal and 6 tbsp water in a bowl, blend with a fork or whisk, and let sit for 5 minutes until gelatin-like. The mixture will even have the texture of an egg white.
  • Mix the dry ingredients together.
  • Make a well in the center of dry ingredients.
  • Pour the water and oil into the center.
  • Mix together with a large wooden spoon.
  • Mix only until moistened – taking care, not to over-mix (small lumps are normal).
  • Pour 1/3 to 1/2 cup of the batter into a hot oiled frying pan.
  • Fry on medium heat.
  • Turn the pancake when bubbles form on top and brown the other side.
  • Serve them on a plate with a healthy and tasty syrup. Try the Orange Syrup on your Cornmeal Pancakes.


Find out more about the healthy cornmeal pancake recipe ingredients that I used: cornmeal, flax meal, Himalayan salt, water, coconut oil, almond oil. 
* This is for an egg-free vegan recipe, learn more about Eggs Substitutes. 1 heaping tbsp flax meal + 3 tbsp water = 1 egg