Vegan Gluten-free Corn Flour Pancakes! These are incredibly soft and tender and taste like a super soft cornbread. They are made without any eggs, are oil-free and dairy-free and just 6 ingredients!
Sometimes miracles do happen. Pancake miracles. Okay, a bit dramatic, but seriously I didn’t think it was possible to make low-fat pancakes be delicious and also be vegan, gluten-free, nut-free and oil-free. And only require 6 ingredients! All of the above! I’m also sharing 3 flavor combos today with you. And get this, my husband loves these above all my other pancake recipes??! He really liked the flavor and amazing soft texture that these have.
These are so delicious and a wonderful change from my Best Vegan Fluffy Pancakes? I mean, instead of 15 g fat per pancake, these are just about 3 g fat! That’s a huge difference. And while they are not as rich, they are still so close and delicious.
With these low-fat pancakes, you will have plenty of room to stuff your face with my recipe post from earlier this week, did you catch the Smoky Jalapeno Black Bean Dip?
Knowing that a large amount of my readers are following a low-fat diet or need nut-free recipes, I knew they, and I, would love some low-fat pancakes to enjoy on the weekends.
HOW DO YOU MAKE FLUFFY VEGAN PANCAKES?
The “miraculous” flour? So, I used a flour not what you’d expect to see in a pancake recipe, corn flour. Not to be confused with cornmeal or cornstarch. I had some leftover corn flour sitting in my pantry from when I made my Hushpuppies and after a muffin recipe didn’t work out, I decided to see what would happen with them as pancakes. I was utterly shocked. The corn flour gave a naturally mild, sweet flavor to them and made them SO SOFT.
This is not the same taste/texture as you’d get from coarse cornmeal pancakes/waffles. These are super soft and tender. I switched up my starches too. I normally use my go-to potato starch, as in my other vegan pancake recipes, but since these corn flour pancakes have such little fat in them, the potato starch made them too dry. Potato starch works better in recipes that have a lot of moisture/fat in them. Of course I had to try these in different flavors, cinnamon was my favorite. Or, maybe tied with the chocolate chip ones. The cinnamon pancakes were quite delicious with some chai tea. You can make regular, cinnamon, chocolate chip or blueberry or extra vanilla. Really, it’s the perfect basic pancake recipe to add anything you want or just enjoy them as is with some maple syrup.
I love that these are fluffy too. I cannot stand paper thin pancakes. That is what crepes are for.
VEGAN PANCAKES MADE WITH CORN FLOUR
Would you look how soft and fluffy the insides are too?
So, these pancakes are easy to make and should basically fit the majority of allergies out there. They are vegan, gluten-free, oil-free, nut-free and low-fat and definitely kid-friendly.
MORE VEGAN PANCAKE RECIPES
- Vegan Gluten-free Buttermilk Pancakes
- Fluffy Vegan Blueberry Pancakes
- Vegan Peanut Butter Chocolate Chip Pancakes
- Vegan Gluten-free Sweet Potato Pancakes
- Vegan Gluten-free Pumpkin Pancakes
Vegan Gluten-Free Corn Flour Pancakes
Ingredients
- 1 cup + 2 tablespoons Bob's Red Mill corn FLOUR (not the same as cornmeal or cornstarch. I highly recommend to use Bob's Red Mill here)
- 3 tablespoons (22g) arrowroot (I tested these with 3 different starches, arrowroot yielded the best result)
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 3/4-1 cup lite canned coconut milk (I recommend the Thai Kitchen or Sprouts brand)
- 3 tablespoons (60g) pure maple syrup
- 2 1/2 teaspoons vanilla extract
OPTIONAL FLAVORS
- Chocolate chip: add 1/4 cup chocolate chips
- Blueberry: add 1/4-1/2 cup fresh blueberries
- Cinnamon: add 1 1/2 teaspoons cinnamon
NOTE
- These pancakes have a very mild cornmeal type of flavor to them, which I LOVE, so expect that. The wet batter tastes stronger than the cooked pancake, so don't be alarmed. Corn flour is very finely ground like all-purpose flour, it's not cornmeal and not the same as cornstarch. Corn flour is what cornstarch is called in England, so please click the link above to see exactly the product I used. 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. Different corn flour brands vary in the batter thickness, so note the milk measurement.
- I use this scale.
Instructions
- These are delicious with maple syrup on top. Since these are really low-fat, they are super soft and light, but not as rich as the fat-filled ones (obviously), so they are just perfect with maple syrup and some fruit. Enjoy!
- Combine the corn flour, arrowroot, baking powder and salt in a large bowl and whisk really well to make sure there are no lumps remaining from the starch.
- In a separate small bowl, combine the milk, syrup and vanilla and stir. Start out with 3/4 cup milk and add more as needed. You want a fairly thick, but smooth batter. This is what will produce thick, fluffy pancakes like in the pics. If your batter is too runny, it will produce thin pancakes. Slowly pour over the dry ingredients, whisking it in slowly until the batter is completely smooth.
- Let the batter sit for 15 minutes while you heat up the pan. This will give time for the baking powder to react with the liquid and also soak up the starch. This is what yields fluffy pancakes.
- Add a nonstick pan over medium-low heat.
- Spray the pan with nonstick spray and pour a 1/4 cup of batter on the pan, it should naturally form a round shape. You should hear a sizzle, that's how you know it's hot enough. Let the pancakes cook about 3 minutes or more, looking for the top to have a dry look and the edges look dry and small bubbles forming. Flip over and cook the other side for just about a minute. If you find they are cooking too fast, just slightly turn down the heat.
- These are very tender upon just coming off the pan, so give them a few minutes before eating so they firm up. They firm up a lot more after they've sat several minutes.
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Wow these healthy pancakes are so fluffy, perfect breakfast!
Thank you Michelle!
Amazing looking pancakes and great photos! I love your explanation of corn flour. Being English, when I moved to Canada I was so confused with all the different flours. I’ve got the hang of it now but it’s not easy and people must use the wrong ones all the time when the recipe doesn’t state the differences, then wonder why they don’t work. Why can’t we all call everything the same? It would make life much easier!
Thank you so very much! So glad the explanation helped…I want people to have success, so I know they can be confusing, so I try to explain the difference and I have seen specifically people state that cornstarch is called corn flour in England, so I knew I better state that and link to the exact kind I used!
THESE ARE SO DARN FLUFFY!!!! 🙂 Love the rustic look to them too girl!! I am SUCH a huge fan of corn flour fan – the idea of using it in pancakes it just absolutely genius! Can’t wait to try these!
And lovely photos too – you know how much of a cinammon fan I am ! Love those sticks on top!
Aww thanks my friend, so glad you love these! It was just a spur of the moment decision that turned into success, lol! Sometimes other failures work out into a new success. I made SO many pancakes, so I wanted to share a couple of different shots of the flavors. I definitely loved the cinnamon ones, so good! Can’t wait to use this flour more!
So I’m going to go ahead and place a double stacked order for breakfast…mmmkay??? LOL! I love you and all your pancakes!!
Haha, big stack coming right up!
Now I am craving pancakes
You know that I’ve yet to find a gluten-free pancake recipe that actually doesn’t turn out like a disc of glue. These look really fluffy and light. I think my husband and I are going to have to try these this weekend. 🙂
I promise, no glue with these Linda! They are totally cooked through and so soft. I must have made 10 batches of them already! Let me know if you try them! They are a tad less rich than traditional with oil/butter, but I think they are pretty darn close and super healthy 🙂
I made these this morning, added cinnamon and raisins…..they do mix up easily and cook quickly! I still like the other pecan meal/sweet potato pancakes….more heft and no need for syrup! But these were good…..my spouse didn’t get to try them, I think he’ll like their fluffiness!
Thanks!
I’m so glad you enjoyed them Lisa, thank you so much for the feedback! I agree, those Life Changing Pancakes are called that for a reason, haha! They are my favorite pancakes in the world, which is why I was surprised my hubby preferred these corn flour ones! The sweet potatoes ones you are right, are so rich on their own they don’t need syrup but they are also 5 times as much fat, so these are much more doable and for those needing low-fat. You should try them with chocolate chips too if you like those 🙂
These pancakes look so light, fluffy and delicious Brandi! They are perfect! Love the addition of chocolate chips too – they sound so dreamy! I definitely need to make them this weekend. Yum!
Gorgeous!! I would be super happy to wake up to a big stack of these babies!!
Thank you so much Jenn!
Yup corn flour is awesome!!!! I use it with great success in my pancakes. Love your photos! I just wanna jump into my screen and eat those yummy pancakes.
Thank you, so sweet of you to say that! Yes, I am amazed that my first muffin attempt ended up turning into a miracle pancake, lol! Sometimes failures turn into successes. The combo of corn flour and arrowroot gave such incredibly fluffy all-purpose like pancakes!
What scrumptious looking pancakes! I’m so happy to see gluten-free pancakes that don’t call for 5 different types of flours. Gorgeous pictures as always 🙂
Thank you so much Vanessa! I know right? Every one I ever see is 4-5 different flours just for the gluten-free blend alone! And, the ones I try like that don’t even taste that good. Simple sometimes is best!
this is my kinda weekend breakfast right here! this looks wonderful 😉 and even better its GF!!! I love when I can cut gluten wherever possible! definitely must try these!!!
Thank you so much Michele!
You’re KILLING me with those pour shots! Actually, you’re killing me with these pancakes in general. They look phenomenal, and I honestly never would have guessed they’re made with corn flour and arrowroot. I’m thinking that pancakes for dinner might have to be a thing tonight…
Awww thanks so much girl! So glad you love the photos! Yeah, I was just as surprised that it worked too, lol! But the starch and corn flour really turned out so amazing!
I love how being healthy doesn’t have to mean that much work. 6 ingredients and this breakfast looks fantastic and good for you too!
I’m going to start calling you the pancake queen!! Wow! I can’t get over how fluffy they are…and that maple syrup shot…I’m dying. Never would have guessed corn flour! I’m also surprised that this is oat free, too! Looks like a great recipe and I love that you included the flavor variations…they all sound delicious!!
Awww thank you so much Mandy! You are too sweet! So glad you like that shot! Yes, I would never thought corn flour would work so well, but it’s superfine like all purpose flour, so it worked wonderful in these combined with starch! Yeah, I have several readers who can’t do oats either, so I wanted this one oat-free. They turned out so incredibly soft, we just love them and Olivia is one happy little girl! Ha!
You can never go wrong with simple and healthy pancakes like these!
I got really excited when I saw these but I hate to say it-im intolerant to corn in every form. Is there any substitute you could suggest at all?
Sorry Daniel! I’ve addressed nearly every allergy with these but unfortunately I know a few still can’t have corn. I have only tested these with corn flour, since I chose that as the main ingredient. If you are intolerant to corn, I would suggest trying one of my other pancake recipes as none of them have corn. Do they have to be low-fat? Because if they don’t then any of these are delicious: https://thevegan8.com/pancakes/
Breakfast speaks to me like no other meal. These are beautiful, Brandi!
Thank you so much sweet Annie!
How did you know I was just asking my friends for a good pancake recipe? AND it’s gluten free!?!? Well why don’t you just keep doing all the work for me 😉
Hahaha didn’t you know I’ m psychic?!
These look amazing, Brandi! I love that you’re using coconut milk! And as always your pictures are so stunning!
Thank you so much Sina! So sweet of you to say that! Oh and yes, I use lite coconut milk for pretty much all my recipes. I love how it’s flavorless and works perfectly in any recipe 🙂
I love corn flour in baked goods but I’ve never thought to use it in pancakes. The cinnamon stack is calling my name. So much yum!
Yes, I do! That’s how this idea hit me because they worked so amazing in my Baked Hushpuppies. Most hushpuppy recipes call for cornmeal but I used cornflour instead and was so impressed that I knew I wanted to use it again. I’m already working on a dessert using it now. It’s WORLDS different than cornmeal. Thanks so much Nissrine!
I do believe in miracles — absolutely loving this pancake miracle. Stunning and delicious. It’s hard to believe, they are low-fat and also be vegan, gluten-free, nut-free and oil-free. WOW! Count me in! 🙂
You are so sweet Anu, thank you so much for the compliment on them! It’s very hard to believe, I couldn’t believe it myself but they are my new favorite and they are so much faster and easier to make than my other pancake recipes too!
Wow those look absolutely stunning and beautiful, Brandi! From holding the jug to the tower of pancakes. I just need a staple of those in my life! 🙂 Love that you offer 3 flavor options so creative and versatile. You never get bored.
Awww thank you so much Florian for such kind words on the pancake photos, you are the best! Thank you! I did SO many trials on these pancakes and figured everybody would want some flavor options as well, so I tested those too 🙂
Pancakes are the light of my life <3
Corn flour!?! I was totally not expecting that! I have my own low fat pancake recipe, but I absolutely want to try yours now just to experience that unique taste and texture from the corn flour! And I’m totally with ya’, super thick and super fluffy is mandatory for pancakes!!! One big stack of blueberry ones for me 🙂
Thank you so much Natalie!! I know, it’s odd, but after my Baked Hushpuppies were such a success using cornflour, I knew I had been wanting to use it in more things and I was sooo shocked at the result, let me tell you! It makes them so dang soft and tender, just like all purpose pancakes. The fact that it only takes 5 mins to whip up the batter is an added bonus! Yes, fluffy please!