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.
Ingredients
- 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
Instructions
- 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.
Notes
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