Gluten free and dairy free cornmeal pancakes (or johnnycakes) which are tender yet hearty, served with fresh strawberries drizzled with honey. Pre-mix the batter in the evening for best flavour and texture.
I’ve been thinking for a while of sharing a breakfast or brunch recipe with you guys, and when I tested these cornmeal pancakes, it was a total winner. And I knew this because, while cooking them, I could not stop nibbling on them right as they came off the pan. I would split one in half, marvel at the golden tender crumb inside, then scoff it down with a honeyed strawberry smooshed on top. If you enjoy cornmeal, popcorn and/or pancakes, try these cornmeal pancakes!
Where to find cornmeal and which grind to choose
Fine cornmeal is an awesome pantry staple. It’s quick to cook, and really versatile. I prefer to buy cornmeal labeled either as organic or as non-GMO. I loooove the non-GMO cornmeal that I find at Bulk Barn, for my fellow Canadians. It’s always fresh and the exact grind my recipes and my short patience requires.
Corn grains are milled to different levels of fineness, or different grinds. Coarse cornmeal is uneven, with large bits which have to be cooked for a long time (think 45 minutes). Medium grind is finer, more even and takes less time to cook, but still has texture when cooked. And instant or quick-cooking, as well as fine cornmeal are the finest grind. Sometimes cornmeal is labelled as “polenta” although polenta is actually a dish, not an ingredient. You might also come across the term “corn grits,” this too will be a coarser grind.
Be careful not to buy corn flour, which is corn milled into a fine powder. We use corn flour differently than cornmeal, and it will definitely not work in this recipe for cornmeal pancakes.
Tips for recipe success
bring the water to a full, rolling boil before adding it to the cornmeal in step 1. Some of the starch will quick-cook and your mixture will be the right consistency. If you don’t fully boil your water, your batter might be too runny
use cornmeal of the finest grind you can find, to ensure it hydrates overnight and will cook through in the pancakes
for this recipe, I love and use the white rice flour that I buy at my favourite Asian market or in the International isle of my local Superstore. (see image above) The exact brand matters less, just make sure it comes from Thailand and it is NOT glutinous rice flour. It is very inexpensive and you can make amazing crepes with it too
if you forgot to soak the cornmeal the night before, you can still make these gluten free cornmeal pancakes, but you need to give the cornmeal at least 30 minutes to hydrate. Use instant or quick-cook cornmeal if you have it. If you have a medium grind, the texture of the pancakes will be different and they may feel a little gritty. But don’t worry, your gut bacteria will love you for it.
heat the pan on medium heat, then turn the heat slightly lower, so your pancakes don’t burn on the first side before they have a chance to fully cook. Flip them over when their surface is dotted with burst bubbles and the underside is golden brown.
Substitutions, or how to adapt this recipe to your taste and/or pantry
if you prefer to use wheat flour in this recipe instead of the gluten free flours (almond and rice flour), then you can substitute these two flours with an equal quantity in grams of white whole wheat flour. You would therefore use 100 g total, instead of the 70 g rice flour plus 30 g almond flour
if you want to make these vegan, use an egg substitute that you know and trust. Alternatively, try using a flax egg, which you make with 1 tablespoon ground flaxmeal or ground chia seeds whisked with 3 tablespoons of water. I did NOT test a vegan version, however, so please report back if you try it!
Gluten free cornmeal pancakes with honeyed strawberries
1cup(236 ml) boiling water, from a freshly boiled kettle
½cup(117 ml) plant milk (I used unsweetened oat milk)
1large eggbeaten
1teaspoonlemon zest
70 g white rice flour (Thai brands work best)
30 g almond flour
1teaspoonbaking powder
¼teaspoonfine sea salt
For the strawberries:
11oz(300 g) strawberries (one clamshell’s worth)
1tablespoonhoneyideally from acacia blooms (find it at European delis) or maple syrup
¼teaspoonvanilla bean pasteoptional
Instructions
The night before you want to eat the pancakes, measure out the cornmeal in a bowl, then add the maple syrup, olive oil, and the boiling water. Whisk well until no dry bits remain. Cool slightly, then cover with a plate or beeswax wrap, and refrigerate overnight.
In the morning, to the bowl with the cornmeal mixture add the plant milk, the beaten egg and lemon zest and whisk well. In a separate, small bowl, mix the two flours with the baking powder and salt.
Add the dry ingredients to the bowl with the cornmeal batter, and whisk until the flours are fully incorporated and the batter is smooth and free of lumps. Let rest while you prepare the strawberries and the pan heats.
Pre-heat a warming drawer, or your oven to 200 degrees F (93 degrees C, that’s a barely hot oven) – you will want to keep your pancakes very warm until you serve them.
Heat a pan on medium heat, and meanwhile prepare the strawberries. Rinse (always under running water, never fully dunk them in), remove the stems, then cut into halves or quarters. Drizzle the honey and, if using, the vanilla paste over the strawberries, and gently toss with a spoon to coat. Set aside.
When the pan is hot, spread a bit of ghee or refined coconut oil in the pan, and add 2 tablespoonfuls of batter to the pan. Cook on the first side until their underside is golden, and the top has burst bubbles, then flip and cook them on the second side until golden. Keep each pancake in the warmed oven until ready to serve. Serve them with the strawberries, more honey or maple syrup, and dairy or plant butter.
Notes
Notes:
Bring the water to a FULL, rolling boil before adding to the cornmeal, otherwise the texture of the finished batter will be too runny.
If you forgot to soak the cornmeal overnight, you must use instant-cook or fine cornmeal, and leave the batter to hydrate for at least 30 minutes before starting to fry the pancakes.
Now that breakfast is sorted, here are some other recipes you might enjoy:
