Mix up your pancake game with these wholesome Corn Flour Pancakes with Strawberry Compote. Gluten-free, dairy-free, and delicious.
When all else fails, make pancakes. For breakfast. For dinner.
For whenever you need.
They never disappoint, do they?
Since 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.
My 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.
Using 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.
Make a Salted Plains 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
Corn Flour Pancakes with Strawberry Compote (Gluten-Free, Dairy-Free)
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
- 1/4 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.
Recipe Notes
Store remaining strawberry compote in an airtight container.
Adapted from my Oatmeal Nut Pancakes.
Mary Ann | The Beach House Kitchen says
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!
Tessa says
Thanks, Mary Ann! I want to put that compote on everything! ;)
Jennifer Farley says
I love the sound of these!
Tessa says
Breakfast is served! :)
Mimi says
I’ve made blue corn pancakes, but they were savory. These sound absolutely wonderful!!!
Tessa says
Oh, savory blue corn pancakes sound amazing. I hope you love these too! Thanks, Mimi!
Abby @ Heart of a Baker says
Oh man, breakfast for dinner is my favorite! I’m all in on these pancakes and this compote, it looks amazing dear Tessa!
Tessa says
You just can’t beat it, right?! Thank you, Abby!!
Jodi says
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
Marc R Labrecque says
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?!
Todd Wagner | HonestlyYUM says
They look perfect! I could totally devour that whole stack.. I’ll have to give them a try this upcoming holiday weekend.
Sherrie says
Bookmarked for Saturday morning! xx
Traci | Vanilla And Bean says
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!
Cel says
We made these and the family loved them… Next time – a double batch. Thanks
Tessa says
That’s wonderful!! I am so glad you all enjoyed them. Thanks so much!
Ida C says
I love corn in any form, can’t wait to try these! May I use frozen strawberries for the compote? Thanks!
Marc says
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!
Brianna Wolin says
Have you ever used an egg replacer in these? If so, which one?
June says
Made these pancakes this morning and they are beautiful. Thank you for the Gluten free dairy free recipe.
Tessa says
Thanks so much, June!