Today I’m so excited to show you how to make delicious corn free pancakes! In addition to being a truly corn free recipe, there’s no wheat, no gluten, no eggs, and a lot more.
If you have Celiac Disease, follow a top 9 free diet, or need a kid friendly pancake recipe, I’ve got you covered. Now, grab your mixing bowl and let’s make breakfast (or lunch, or dinner).
Tools Needed to Make Your Corn Free Pancakes
- Large Mixing Bowl + Whisk OR Mixing Bowl + Electric Hand Mixer OR Stand Mixer with Wire Attachment
- Kitchen Scale (this is the one that I use)
- Frying Pan (this is a great brand)
- Silicone or Rubber Spatula (I have several of this spatula)
- Cookie Dough Scoop OR Dry Measuring Cup (for scooping batter into your skillet)
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Alliums, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Citrus, Cooking Oil/Added Fats, Corn, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: EOE, Vegan
Corn Free Pancakes Recipe Ingredients
Dry Ingredients
- 220g Organic, Gluten Free Purity Protocol Oat Flour
- 180g Sorghum Flour, superfine
- 110g Organic Maple Sugar
- 4 TBSP Arrowroot
- 3 TBSP Golden Flax Meal
- 4 tsp Baking Powder
- 4 tsp Organic Ground Cinnamon
- 1/2 tsp Sea Salt
Wet Ingredients
- 225mL Milk of Choice (8 ounces/1 cup)
- 4 tsp Organic Apple Cider Vinegar
- Optional: 2 – 3 tsp Organic Vanilla Extract
- Optional: Cooking Fat of Choice
Important Ingredient Notes
If you have a severe corn allergy, be sure to refer to my Ultimate Corn Free + GF + Top 9 Free Cookbook for corn free brands to investigate, and information on truly corn free ingredient sourcing.
Oat Flour: Do not swap this for a different flour. These pancakes are designed to be oat forward. If you can’t have oats, try one of my other recipes for corn free pancakes that I’ve shared on RAISE.
Sorghum Flour: If needed, you can substitute super fine brown rice flour.
Maple Sugar: You can reduce the amount of sugar used by up to 25g. Additionally, you can swap the maple sugar for other granulated corn free sweeteners (coconut sugar, date sugar, cane sugar, etc.)
Flax Seed Meal: For best results, I suggest this brand.
Corn Free Pancakes Directions
To make corn free pancakes, I like to use an electric stand mixer with the wire attachment. You can also mix this gluten free pancake recipe by hand in a large bowl, or with a handheld electric mixer.
If you want super duper mega fluffy pancakes, you’ll want to mix by hand. Since this is an egg free recipe, mixing by hand will retain the maximum amount of lift.
Place an empty measuring up on your kitchen scale and tare to zero. Add your milk of choice, then add the vinegar. Give it a little mix and set aside.
Now, place your empty mixing bowl on your kitchen scale. Tare to zero and add the Dry Ingredients. Don’t forget to tare between weighted ingredients. Lightly mix to combine. This is a good time to heat your pan, so you can start cooking ASAP.
Now, add the milk + vinegar combo. If you’re using the optional vanilla extract, now is when you add it. Gently mix by hand until all of the ingredients are pretty well combined. Don’t let the batter rest, as you don’t want to loose any fluff potential.
Alternatively, you can mix with your electric mixer if you don’t mind losing a little of your fluff potential.
If you haven’t done so already, heat a large skillet on medium heat, and once it’s hot, add a little cooking fat of choice to the pan. You can use a little oil such as organic tiger nut oil (tuber, not a tree nut), bison tallow, or any other safe-for-you option.
Add pancake batter to your melted fat and allow it to cook until a good amount of bubbles have formed and you can see the edges and sides of the pancakes firm up. After bubbles have formed, flip the pancakes over. Continue to cook for another 1-2 minutes. Your pancakes should be golden brown on both sides, and dry in the middle (unless you’re a fan of runny middles which one of my tasters is).
The total time spent cooking is going to vary based on pancake size and how many pans you have going. When I make corn free pancakes, from start to finish including making the batter and clean up, my cooking time is about 30 minutes.
If you’re new to cooking pancakes in general, know that the first pancake is always a little meh, you adjust the temperature if needed, your timing if needed, and the rest turn out awesome.
If you’re a fan of little pancakes, the best way to have cute little pancakes consistently is to use a small or medium cookie dough scoop. These are the ones that I use. The small scoop is especially fun for toddlers, and the medium scoop is great for lunchboxes and big kids.
If you’ve never made pancakes before, you can check out this recipe post here on the site. That page has a video that shows the pancake making process.
Tips When Making Corn Free Pancakes
Have two frying pans going. You’ll get thru the pancake batter much quicker. Whilst it’s an extra dish to clean, the time saved is worth it.
My other big tip is to use a 1/3 cup US dry measuring cup as a scooper when making regular sized pancakes. It makes for a good consistent size of corn free pancakes.
How to Store Your Corn Free Pancakes
Once you’ve made your delicious corn free pancakes, there’s a good chance you’ll have some leftovers. For best results, do not store your leftovers in the fridge, but instead, freeze them.
Once your corn free pancakes have cooled, line a large baking tray with parchment paper. Place a single layer of pancakes on the tray (it’s OK if the sides are touching). Cover with a piece of parchment paper, and place down another layer of pancakes. Repeat until all of the leftover pancakes are on the tray.
Freeze the entire tray. Once the pancakes are frozen solid, transfer them to an airtight container. I like to use corn free freezer baggies so there’s no wasted space. To thaw, leave frozen corn free pancakes on the counter top for 60 – 90 minutes. You can also thaw them in a toaster oven or oven.
Your frozen leftovers can be a real source of fast food on busy mornings. You can also place frozen pancakes in a lunch box, and by lunch time, they’re thawed and ready to be enjoyed.
How to Make Boxed Pancake Mix at Home
To make your own “boxed mix pancakes”, place an empty mixing bowl on your kitchen scale. Add each of the Dry Ingredients one at a time. Don’t forget to tare between weighted ingredients. Give this a mix, then transfer it to a storage bag, and this is literally what’s in the pancake box mixes sold in stores.
For ease, label the front of the bag with the recipe name and expiration date. The date will be based on the dry ingredients you used, Whichever one will expire first, that’s your expiration date. Print out the Wet Ingredients and tape it to the back of the bag.
If you’re a fan of batch cooking or getting ahead in general, you can make 5 bags at a time, so you’re always ready to make corn free pancakes.
Amazing Corn Free Resources
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Tasty Ways to Enjoy Your Corn Free Pancakes
Whether you’re feeding a house full of kids, or just yourself, there are so many ways you can jazz up your corn free pancakes to ensure a good time is had by all. Here are a few ideas to get you started:
Serve with the classic topping of maple syrup (be sure to use a truly corn free brand) and a safe-for-you butter.
Add a safe jam, jelly, or fruit preserve to your pancake stack. Pictured, I layered corn free jam between the pancakes for a sweet experience.
Combine safe honey with safe almond butter for a faux caramel and drizzle that on your corn free pancakes.
If you have a corn free child, have them pick out their favorite toppings and make a pancake breakfast bar. This can be a really fun experience, and if you have novelty tongs, pull those out as well.
Top with fresh fruit or homemade frozen fruit such as blueberry, strawberry, orange segments, or blackberry. The key is to source truly corn free fruit.
You can use your corn free pancakes in place of bread. This is something I often tell people to do when they’re new to following a strict corn free diet. You don’t need to worry about baking bread, and can use your pancakes for sandwiches and more.
More Delicious Corn Free Recipes
Here are more awesome recipes to help you live your best truly corn free life.
- Gain Free + Corn Free Waffles Recipe (vegan, top 14 free)
- Dairy Free, Egg Free, Oat Free Protein Muffins (vegan, top 9 free, top 14 free)
- Corn Free Chocolate Protein Power Balls Recipe
- Chocolate Chip Cookie Dough Hummus Recipe
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Answering Your Questions About Corn Free Pancakes
Can I swap the baking powder for baking soda?
I’m so glad you asked because no. You can’t substitute baking soda for the baking powder in these corn free pancakes. If you do, you’ll ruin the recipe. You can read more about baking powder in this article.
If you need a corn free baking powder, this article goes over all of your options.
Would coconut oil be a good cooking fat?
So long as you like the taste of coconut oil, and have a truly corn free coconut oil at your disposal, yes. It will make for a fantastic cooking oil, and adds that little kiss of coconut flavor.
Can I cook these corn free pancakes on a griddle or cast iron pan?
Yes! So long as the griddle surface or pan is safe for you. When it comes to less common food allergies, it’s important to know that cast iron products are often pre-seasoned with some kind of oil. One brand I red about years ago actually used soy oil which really surprised me.
So, as long as you know that the product is truly corn free, have at it. You’ll cook these corn free pancakes like how you would cook any other pancake recipe on your griddle.
Could I use chia seeds in place of the flax?
No, you can’t use whole chia seeds when making these corn free pancakes. However, you can use 2.5 Tablespoons of chia seed meal (this is the brand that I use). This substitution will change the texture of your pancakes, however, if that’s your only safe choice, I think you’ll still be happy with your corn free pancakes.
