Gluten-Free Cornbread Pancakes with Strawberry Jam
Tomas Kauer - News Writer and Moderator 
I made these pancakes on a Saturday morning when I was out of regular flour and had a bag of cornmeal from a project I never finished. Cornmeal, chia seeds, baking soda, baking powder, coconut sugar, and almond milk mixed into a batter that cooks on a non-stick skillet until golden on both sides. No wheat flour at all. They taste like cornbread in pancake form, which is better than either one by itself. I keep making these every Saturday now.
Served with homemade strawberry jam and maple syrup. The jam is worth making even if you buy everything else. These pancakes have a gritty, satisfying texture that soft flour pancakes lack, and they taste more like cornbread than breakfast.
Tips for Making Cornbread Pancakes
Use finely ground cornmeal
Coarse cornmeal makes gritty, crumbly pancakes. Fine cornmeal produces a smoother batter that holds together on the griddle.
Mix all dry ingredients first, then add the milk. Stir until just combined. Overmixing makes them tough.
Cook on medium heat
These pancakes brown faster than wheat pancakes because of the sugar in the cornmeal. Medium heat, not high. Wait for bubbles on the surface before flipping.
They are more fragile than regular pancakes. Use a thin spatula and flip gently.
Gluten-Free Cornbread Pancakes with Strawberry Jam
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Total Time: 25 minutes -
Yield: Serves 4 -
Diet: Vegan
Print Recipe
Pin RecipeDescription
Homemade strawberry jam and maple syrup sit atop fluffy cornbread pancakes for an awesome spring brunch. Try them for dessert, too with a scoop of ice cream.
Ingredients
- 1 cup Cornmeal (finely ground)
- 1 Tbs Chia seeds
- 3/4 cup + 2 Tbs Milk of choice (Almond, Coconut, or regular if not vegan)
- 1/4 tsp Baking soda
- 1/4 tsp Baking Powder
- 1/2 Tbs Coconut Sugar
Instructions
- Mix the cornmeal, chia seeds, baking soda, baking powder, and coconut sugar in a bowl.
- Add the milk of choice and stir until combined.
- Heat a non-stick skillet over medium heat.
- Pour batter onto the skillet to form pancakes.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve with homemade strawberry jam and maple syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Category: Brunch
Method: Stovetop
Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 10
- Sodium: 150
- Fat: 8
- Carbohydrates: 40
- Fiber: 4
- Protein: 5
Frequently Asked Questions
What are chia seeds doing in pancakes?
They act as a binder and add fibre. In a gluten-free batter, chia seeds help hold the pancakes together since there is no gluten to provide structure.
Can I use regular milk?
Yes. Any milk works: cow, almond, coconut, oat. The recipe suggests almond or coconut for a vegan option. The pancakes taste similar regardless of the milk.
What kind of strawberry jam?
Homemade is best: cook strawberries with a bit of sugar until thick. Store-bought works too. Warm the jam before serving so it pours easily over the pancakes.
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- A Southern Table: Pumpkin Bread
- Southern Sweet Corn Pancakes
The post Gluten-Free Cornbread Pancakes with Strawberry Jam appeared first on Honest Cooking and Travel.
