Gluten-Free Vegan Cornmeal Pancakes

These Gluten-Free Vegan Cornmeal Pancakes are soft and fluffy, easy to

make and super satisfying! They make the best healthy breakfast.

Gluten-Free Vegan Cornmeal Pancakes

Ingredients

• ▢110 g (¾ cup) fine cornmeal (polenta)
• ▢75 g (⅔ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• ▢320 ml (1 ⅓ cup) unsweetened almond milk (or any other plant-based milk)
• ▢1 teaspoon apple cider vinegar * (ensure gluten-free if necessary)
• ▢2 tablespoons maple syrup (or sub any other sweetener)
• ▢4 teaspoons baking powder (ensure gluten-free if necessary)
• ▢¼ teaspoon bicarbonate of soda (baking soda)

Instructions

• Mix together all the ingredients in a bowl
• Cook the pancakes as soon as possible after making the batter, otherwise the cornmeal will soak up liquid and the batter will become too thick!
• Heat up a tiny bit of oil in a frying pan (non-stick is best) sand spoon or ladle in a small amount of the pancake batter

• Cook on a low heat for a few minutes until the bottom of the pancake comes away easily from the pan
• Use a spatula to flip it over and cook for another few minutes, until golden brown on both sides
• Repeat for the rest of the batter – makes around 7 pancakes
• Best enjoyed immediately but keep covered in the fridge for up to a few days – best reheated in a dry frying pan or in the toaster

Notes

*The vinegar is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the pancakes fluffy. Can be substituted with lemon juice

https://www.rhiansrecipes.com/cornmeal-pancakes/