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    Salted Plains » Recipes » Breakfast & Brunch

    Corn Flour Pancakes with Strawberry Compote

    Published: May 17, 2017 · Modified: Mar 11, 2022 by Tessa · This post may contain affiliate links · 28 Comments

    Jump to Recipe Print Recipe

    Mix up your pancake game with these wholesome Corn Flour Pancakes with Strawberry Compote. Gluten-free, dairy-free, and delicious.

    corn flour pancake stack with strawberry compote on top.When all else fails, make pancakes. For breakfast. For dinner.

    For whenever you need.

    They never disappoint, do they?

    strawberry compoteSince going gluten-free, my pancake world has widened greatly.

    Sure, there are gluten-free pancake mixes which mimic "real pancakes," and all-purpose gluten-free flours are easy subs in your stand-by pancake recipe, but using flavorful all-natural gluten-free flours adds a whole other dimension.

    pancake stack on plateMy standby in the last few years has been a variation on my oatmeal nut pancakes made with gluten-free oat flour.

    There are my red lentil pancakes when I want a nutritionally-packed breakfast, but there are so many possibilities—corn flour, buckwheat, almond flour, chestnut flour—flavors abound.

    Corn-Flour-Pancakes-Strawberry-Compote-5Using finely ground corn flour, these pancakes are light, fluffy, and have a mild sweetness that sets them apart.

    Topped with a simple strawberry compote, I find I don't even reach for the maple syrup.

    But you totally can.

    Corn Flour Pancakes with Strawberry Compote (gluten-free, dairy-free) | saltedplains.com

    Corn Flour Pancakes with Strawberry Compote (gluten-free, dairy-free) | saltedplains.comMake these corn flour pancakes with strawberry compote recipe? I'd love to see! Tag your creations on Instagram with #saltedplains.

    More Pancake Recipes:

    Gluten-Free Vegan Oat Flour Pancakes

    Gluten-Free Oatmeal Nut Pancakes

    Red Lentil Pancakes

    Vegan Buckwheat Pancakes

    Corn Flour Pancakes with Strawberry Compote (Gluten-Free, Dairy-Free)

    Mix up your pancake game with these wholesome Corn Flour Pancakes with Strawberry Compote. Gluten-free, dairy-free, and delicious.
    4.65 from 14 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 10 minutes
    0 minutes
    Total Time: 35 minutes
    Servings: 10 pancakes
    Calories: 161kcal
    Author: Tessa

    Ingredients

    Corn Flour 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 or unsalted butter if not df, melted
    • 1 teaspoon pure vanilla extract

    Strawberry Compote

    • 2 cups strawberries quartered and halved
    • juice of half a lemon
    • 1 tablespoon organic cane sugar or honey
    • ¼ teaspoon pure vanilla extract

    Instructions

    • To make the the Strawberry Compote: Place strawberries, lemon juice, sugar, and vanilla extract in a large saucepan over medium-low heat. Stir occasionally until the strawberries have broken down to desired consistency. Remove from heat and allow to cool.
    • To make the Corn Flour Pancakes: 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 batters seems too thin, add a little corn flour. If too thick, add a little extra almond milk.
    • Heat a large nonstick 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.
    • Serve pancakes with strawberry compote.

    Notes

    Store remaining strawberry compote in an airtight container.
    Adapted from my Oatmeal Nut Pancakes.

    Nutrition

    Calories: 161kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 248mg | Potassium: 59mg | Fiber: 1g | Sugar: 5g | Vitamin A: 51IU | Vitamin C: 17mg | Calcium: 87mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

     

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    Corn Flour Pancakes on plate.
    « Almond Jam Tart (Gluten-Free, Vegan)
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    Reader Interactions

    Comments

    1. Alicia

      February 20, 2023 at 12:37 pm

      2 stars
      The texture was undesirable - dense rather than fluffy and light.

      Reply
    2. Lana

      August 25, 2022 at 6:24 pm

      Warning to everyone who is NOT from America, this recipe is using corn MEAL not corn FLOUR.
      I realised as soon as my batter hit the pan that something was not right and checked to see where Tessa was from, sure enough she is from the states! I won’t hold that against you too much 😜 I will try this again with cornmeal/fine polenta and hopefully won’t be left with a piece of chalk in my pan!

      Reply
      • Tessa

        August 30, 2022 at 11:52 am

        Thank you, Lana! I appreciate you sharing - I will have to make a note of that for those not in the US!

        Reply
    3. Despina

      July 18, 2022 at 7:37 pm

      4 stars
      Accidentally made crepes I’m not sure why my batter wasn’t thick enough I followed the recipe and added extra cornflour. Perhaps the quality of my cornflour is poor. I did find the taste of the pancake very starchy and floury so next time I’ll try it with plain gluten free flour.

      Reply
    4. Mary Schroeder

      May 21, 2020 at 6:24 pm

      4 stars
      I made the corn flour pancakes with masa as I didn't know if you meant cornstarch or masa !🤔

      Reply
    5. June

      April 11, 2020 at 7:13 pm

      Made these pancakes this morning and they are beautiful. Thank you for the Gluten free dairy free recipe.

      Reply
      • Tessa

        April 11, 2020 at 7:28 pm

        Thanks so much, June!

        Reply
    6. Brianna Wolin

      November 30, 2019 at 7:06 am

      Have you ever used an egg replacer in these? If so, which one?

      Reply
    7. Marc

      October 13, 2018 at 6:08 am

      5 stars
      Thank you for your recipe!
      I made a savoury version with herbal salt and no baking powder and it rocks! Absolutely fabulous! After boring shop bought glutenfree bread, this definitely nails it! Paradise found!

      Reply
    8. Ida C

      October 02, 2018 at 8:56 pm

      I love corn in any form, can’t wait to try these! May I use frozen strawberries for the compote? Thanks!

      Reply
    9. Cel

      May 26, 2017 at 4:27 pm

      5 stars
      We made these and the family loved them... Next time - a double batch. Thanks

      Reply
      • Tessa

        May 27, 2017 at 6:27 pm

        That's wonderful!! I am so glad you all enjoyed them. Thanks so much!

        Reply
    10. Traci | Vanilla And Bean

      May 25, 2017 at 8:31 am

      I love your pancake recipes! So creative and delicious regardless of their gf standing! There are SO many new 'flours' to try and enjoy, so why not!? I've had corncakes once and they were incredibly memorable! I've yet to recreate them at home, but look forward to giving these a go! Delicious work, Tessa!

      Reply
    11. Sherrie

      May 24, 2017 at 9:20 pm

      Bookmarked for Saturday morning! xx

      Reply
    12. Todd Wagner | HonestlyYUM

      May 23, 2017 at 1:51 am

      They look perfect! I could totally devour that whole stack.. I'll have to give them a try this upcoming holiday weekend.

      Reply
    13. Jodi

      May 21, 2017 at 4:39 pm

      I am a pancake girl through and through - especially for dinner! I'm thinking these could easily be made into a savory kind of deal as well. Looks delicious as always, Tessa x

      Reply
      • Marc R Labrecque

        March 07, 2020 at 10:48 am

        Will somebody adress the fact that there is at least 1 cup of liquid missing (if not more) to be able to manage the mixture?!

        Reply
        • Granny M.

          November 01, 2020 at 4:35 am

          Really? My mixture was very runny. I was tempted to add more of something dry.

        • Eri

          May 12, 2022 at 12:39 pm

          5 stars
          I also found the mixture way too runny. Had to add another 1/2 cup corn flour

        • Lacy Berlin

          October 02, 2022 at 12:20 pm

          Exactly! I am about to try cooking these now but it was WAY too dry and I had to add more than double the waters far!

    14. Abby @ Heart of a Baker

      May 19, 2017 at 2:20 pm

      Oh man, breakfast for dinner is my favorite! I'm all in on these pancakes and this compote, it looks amazing dear Tessa!

      Reply
      • Tessa

        May 27, 2017 at 6:37 pm

        You just can't beat it, right?! Thank you, Abby!!

        Reply
    15. Mimi

      May 18, 2017 at 5:39 pm

      I've made blue corn pancakes, but they were savory. These sound absolutely wonderful!!!

      Reply
      • Tessa

        May 27, 2017 at 6:37 pm

        Oh, savory blue corn pancakes sound amazing. I hope you love these too! Thanks, Mimi!

        Reply
    16. Jennifer Farley

      May 18, 2017 at 10:29 am

      I love the sound of these!

      Reply
      • Tessa

        May 27, 2017 at 6:36 pm

        Breakfast is served! :)

        Reply
    17. Mary Ann | The Beach House Kitchen

      May 18, 2017 at 5:04 am

      I have never had any luck with gluten free pancakes Tessa. I will definitely give your recipe a try. I'm sure they'll be way better than any of my concoctions. I love the compote! So perfect for summer!

      Reply
      • Tessa

        May 27, 2017 at 6:36 pm

        Thanks, Mary Ann! I want to put that compote on everything! ;)

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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