Cornmeal Pancakes, GF/EF/DF

When I first began cooking gluten-free, I was sorely disappointed with the pancake recipes out there.  Pancakes were always so nice for a quick dinner, but the gluten-free recipes I tried were either bland, gummy, or both.  The gumminess was the most disheartening; no matter how long I cooked them, it was as if they never cooked through.

That is where this recipe comes in.  Cornmeal pancakes, or Johnny cakes, offer a great alternative because of the smaller amount of flour.   The result: flavorful and gummi-less pancakes at last!  In fact, I would say these are downright fluffy.

Cornmeal Pancakes
Yields 24
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Prep Time
10 min
Cook Time
5 min
Prep Time
10 min
Cook Time
5 min
  1. 2 tablespoon freshly squeezed lemon juice
  2. 1-3/4 cup So Delicious Coconut Milk, unsweetened
  3. 1-1/4 cup cornmeal
  4. 2 tablespoons coconut oil, melted
  5. 6 tablespoons sorghum flour
  6. 5 tablespoons potato starch
  7. 1/8 teaspoon xanthum gum
  8. 2 tablespoons sugar
  9. 2 teaspoons baking powder
  10. 1/2 teaspoon baking soda
  11. 1/2 teaspoon salt
  12. 1/2 teaspoon vanilla extract
  1. Preheat oven to 200 degrees. Place cooling rack on baking sheet and place in oven (to keep pancakes warm).
  2. Whisk coconut milk and lemon juice together. In a large microwave-safe bowl, mix 1-1/4 cup of the lemon juice/coconut mixture, cornmeal, and coconut oil. Cover and microwave for 90 seconds. Set aside for 5 minutes, keeping it covered. Get griddle preheating on medium-low heat.
  3. In a small bowl, whisk together sorghum flour, potato starch, xanthum gum, sugar, baking powder, baking soda, and salt.
  4. Whisk remaining lemon juice/coconut mixture into cornmeal mixture. Mix in dry ingredients. Set aside for 3 minutes.
  5. Spray griddle with non-stick spray or lightly brush with oil. Place 1/4-cup amounts of batter on griddle. Cook for 1-2 minutes per side, until lightly golden brown.
  6. Serve. My favorite way is with strawberries and honey.
One Fine Tomato
Microwaving the cornmeal softens the grains quite a bit.  Combining lemon juice with So Delicious Coconut milk provides the necessary acid to react with the baking soda to provide lift.


This is a new favorite recipe for me because I have all of these ingredients on hand all the time.  It’s one that can be done quickly too.  So quickly that I am entering it in the So Delicious Fast and Fresh Dairy-Free Time Trials Contest in the 15-minute category.

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