Cornmeal Pancakes

VG - GF - RF
Serving Size:
6 large pancakes

Vegan, gluten and refined sugar free, these cornmeal pancakes are fluffy and satisfying! Topped with warm wild blueberries and sweet maple syrup, perfect for cold fall mornings!

  • 1 cup fine ground cornmeal
  • ¾ cup gluten free flour
  • 3 tbsp coconut sugar
  • 1 ½ tbsp baking powder
  • ¼ tsp sea salt
  • 1 ¼ cup non-dairy milk
  • 3 tbsp melted vegan butter (plus more for frying)
  • Optional:
  • 1 cup of frozen wild blueberries
  • 2 tbsp maple syrup (plus more for topping)

Serving Suggestion:

Top with fruit compote, creamy nut butter or extra maple syrup!

How To:

  1. To a medium mixing bowl add all of your dry ingredients, cornmeal, gluten free flour, coconut sugar, baking powder and sea salt. Whisk until fully combined.
  2. Then, to the same bowl, add your non-dairy milk and melted vegan butter. Stir until fully combined. It should be a semi-thick batter, small lumps are okay.
  3. Next, heat a large skillet on medium heat with a small amount of vegan butter. When butter is melted, spread around to grease the pan.
  4. Add ⅓ cup batter to the pan at a time, spreading out the batter if needed. Cook until small bubbles start to appear, about 3-4 minutes. Then flip and cook for an additional 3 minutes or until golden brown.
  5. Continue this step until all of the batter is used. If you want to keep your pancakes warm while you cook, place them on an oven safe dish in the oven at 300 degrees fahrenheit.
  6. If you choose to make an easy blueberry compote, to a small saucepan add your frozen blueberries and 2 tbsp of maple syrup. Cook on medium heat until blueberries are soft, about 5 minutes.
  7. Serve warm topped with blueberry compote and extra maple syrup!

a sip

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