Homemade Gluten-free Cornbread Pancakes made with 6 healthy ingredients and ready in just 10 minutes. A delicious nut-free breakfast stack for all the cornbread lovers out there.
Corn-freaking-bread PANCAKES EVERYBODY!
Are we drooling or are we drooling?! I cannot contain my excitement over these bad boys. First of all I live for all things cornbread and corn muffins. I had one a few months ago and literally crave them on the regular now. So I started buying some organic cornmeal so I can make them at home.
These new cornbread pancake though.. they are delectable. The type of breakfast recipe you will crave over and over again. You guys know every weekend we make pancakes and we have made these so many weekends in a row now, I can’t even keep track.
I use all gluten-free and nut-free ingredients in these cornbread pancakes and Ez was also obsessed. They are only sweetened with a little coconut sugar, then of course the more than necessary maple syrup pour when you eat them.
These pancakes also are an awesome idea to make for Thanksgiving weekend breakfast for the fam or yourself any damn day of the week.
I hope you guys love them!
What ingredients you need to make these healthy Cornbread Pancakes:
- Eggs – I haven’t used flax egg here. If you do let us know in the comments.
- Full-fat coconut milk – I recommend the full-fat canned coconut milk. It is thicker like buttermilk and works wonderfully
- Ghee – softened ghee works so well here. You can also melt butter and use that too.
- Gluten-free oat flour – I haven’t tested another flour (please see this blog post on oat flour 101)
- Coconut sugar – Just a little bit is used for a touch of sweetness to the cakes!
- Yellow cornmeal – I always use organic cornmeal when possible.
How to whip up nut-free gluten-free Cornbread Pancakes:
- In a large bowl, whisk together eggs, milk and ghee until smooth
- Mix in the flour, sugar, cornmeal and baking powder until fully combined
- Heat a large skillet over medium high heat and let the pancake batter sit for a few minutes to thicken
- Add a generous amount of ghee or oil or butter to the pan and spoon about 1/4 cup of batter onto the pan to form one pancake
- Cook on medium low heat for about 3-4 minutes then flip over and remove from skillet
- Repeat for remaining batter then serve with maple syrup!
A few of my other favorite breakfast recipes to make:
The Best Ever Paleo Pound Cake
Chocolate Chip Oatmeal Muffin Tops (gluten-free)
Healthy Apple Pie Oatmeal Pancakes (gluten-free)
6-ingredient Fluffy Paleo Pancakes (gluten + dairy-free)
Homemade Gluten-free Cornbread Pancakes
Homemade Gluten-free Cornbread Pancakes made with 6 healthy ingredients and ready in just 10 minutes. A delicious breakfast stack for all the cornbread lovers out there.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
Yield: 10 pancakes 1x
Ingredients
- 2 pasture-raised eggs
- 1 1/4 cup full-fat coconut milk
- 3 tablespoons ghee
- 1 1/3 cups gluten-free oat flour
- 2 tablespoons coconut sugar
- 3/4 cup yellow cornmeal
- 1 teaspoon baking powder
- Pinch of sea salt if desired + maple syrup for serving
Instructions
- In a large bowl, whisk together eggs, milk and ghee until smooth
- Mix in the flour, sugar, cornmeal and baking powder until fully combined
- Heat a large skillet over medium high heat and let the pancake batter sit for a few minutes to thicken
- Add a generous amount of ghee or oil or butter to the pan and spoon about 1/4 cup of batter onto the pan to form one pancake
- Cook on medium low heat for about 3-4 minutes then flip over and remove from skillet
- Repeat for remaining batter then serve with maple syrup!
Notes
*I haven’t tested subs here. Please let us know in the comments if you do!
**Store leftovers in fridge for 5 days or freezer for 2 months
***Reheat on stovetop, in oven or microwave!
Share this recipe
Natalie Nicholls
Okay, these are absolutely wild! Attempted these today and the flavour and texture are so good. Perfect consistency and the right amount of subtle sweetness! Makes a huge batch that will work as meal prep or snacks throughout the day!!!
Rachel
YAAYYY!!!
Elizabeth
BEST CORNBREAD PANCAKES EVER!! These blew me away with the fluffliness, grittiness from cornmeal, and flavor from coconut milk. Thank you so much!
Rachel
awww thank you!
Haleigh
This is the pancake flavor combo I never knew I needed! The taste and consistency are both AMAZING!
Rachel
thank you so much!!!!
Sacha
Oh my goodness! I just made these and am so thrilled to have found this recipe. I’ve been trying to work with such a limited pantry, so I will admit I substituted many of the ingredients and I know that means technically I DIDN’T make these, but using this recipe as a guide resulted in finally making delicious pancakes with what I had on hand. So, this is a comment about how this recipe can work with other ingredients. Here’s what I did: I used 1% lactose free cow’s milk in place of coconut milk and I used 3/4 tsp baking soda and 1/2 tsp lime juice in place of baking powder. I had cornmeal, but I only had rolled oats, so I hand-crushed the oats to make oat flour (no blender – the consistency ended up being kind of like instant oats, so those would probably work also in place of oat flour). I did have a little baby oatmeal, so I used 1/3 cup baby oatmeal to ease my work and to smooth it out a bit. I used cane sugar and butter. Honestly, there’s no need to even put anything on these, but I did eat some of them with cottage cheese and fruit. I will definitely be making these again, and maybe one day I’ll have what’s needed to make them as they’re meant to be made!