Corn Flour Pancakes, Gluten Free, and Dairy Free

When all else fails; make pancakes, for breakfast, dinner, or for whenever you have the need. They will never disappoint. Mix up your pancake game with these wholesome Corn Flour Pancakes they are Gluten free, dairy free, and delicious.

There are gluten free pancake mixes which that look and taste like regular pancakes, and there are all purpose gluten free flours you can substitute in your stand by pancake recipe, however using all natural gluten free flours adds flavour and a whole other dimension to your recipes.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Makes 6; 6 inch pancakes

· 1½ cups corn flour

· 2 teaspoons baking powder

· ½ teaspoon salt

· 2 tablespoons organic cane sugar

· pinch of ground cinnamon

· 2 eggs

· 1 cup unsweetened almond milk or milk of choice

· 4 tablespoons coconut oil

· 1 teaspoon pure vanilla extract

To make the Corn Flour Pancakes: I used a 4 cup measuring cup but in a medium bowl, whisk corn flour, baking powder, salt, sugar, and cinnamon together. Add the almond milk, eggs, coconut oil, vanilla extract. Whisk until batter is smooth. If the batter seems a little too thin, add a little corn flour. If too thick, add a little extra almond milk.

Heat a large non-stick skillet or griddle over medium heat. Spray with cooking spray, and again as needed. Make a small test pancake before using the rest of the batter. Fill a ¼ measuring cup slightly less than full, pour batter onto skillet and let cook for 1 to 2 minutes or until bubbles appear and the bottom has browned. Flip and cook again until bottom has slightly browned. Remove cooked pancakes and repeat with remaining batter.

Pure maple syrup is gluten free, but I like to mix things up by serving them up with some of my home made sugar free Jams.