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Fluffy Cornbread Pancakes – Oil-Free, Gluten-Free, Vegan!

Light & fluffy cornbread pancakes that can be made sweet or savory – perfect for breakfast or dinner!

Light & fluffy cornbread pancakes that can be made sweet or savory – good for breakfast or dinner: https://chocolatecoveredkatie.com/2016/10/06/cornbread-pancakes-fluffy-oil-free-gluten-free-vegan/

 

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The secret addition of vinegar in these pancakes makes them irresistibly light and fluffy – without needing any oil whatsoever!

If you want to get all scientific: basically what happens when you add vinegar to the pancake batter is that it will react with the baking soda to create carbon dioxide. In other words, the baking soda is alkaline and the vinegar is an acid, so when they combine in a mixture, it will bubble up. (Remember making volcanoes in elementary school???)

The bubbles expand the batter, causing it to rise – Voilà! Fluffy pancakes!

Or exploding volcanoes…

 

cornbread pancake

Science that pertains to everyday life—especially the science of baking—is completely fascinating to me. Not so much, moles and electrons. I still don’t really know how I got through AP chemistry in high school.

If you want the not-so-scientific explanation for including the vinegar in these pancakes: it just means you’re making homemade buttermilk. So think of these pancakes as buttermilk cornbread pancakes. Which sounds quite a bit better than vinegar cornbread pancakes.

And don’t worry – you don’t taste the vinegar in the pancakes once they’re cooked.

healthy pancakes

 

23 Healthy Pancake Recipes

For many more healthy pancake recipes, including Apple Pie Pancakes, Blueberry Cheesecake Pancakes, and Brownie Batter Pancakes, have fun checking out the link above. All of my favorite pancake recipes are included on this page.

I kind of really love pancakes.

 

corn pancakes

This question seems to come up a lot: Yes, you can make the batter up the night before, leave it covered in the fridge, and cook the pancakes in the morning.

You can also cook up the pancakes, put them in a container with a piece of parchment paper separating each pancake, and freeze them for another day. Just reheat them in the oven before serving.

Light & fluffy cornbread pancakes that can be made sweet or savory – good for breakfast or dinner: https://chocolatecoveredkatie.com/2016/10/06/cornbread-pancakes-fluffy-oil-free-gluten-free-vegan/

 

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Cornbread Pancakes

Adapted from Healthy Corn Muffins

Fluffy Cornbread Pancakes – Oil-Free, Gluten-Free, Vegan!

Total Time: 20m
Yield: 8-10 pancakes
Print This Recipe 5/5

Ingredients

  • 1/3 cup + 1 tbsp milk of choice
  • 1 tbsp oil or additional milk of choice
  • 1 tsp white or apple cider vinegar
  • pinch uncut stevia OR 1 tbsp maple syrup (If using maple syrup, omit 1 tbsp of milk)
  • 1/2 cup corn kernels, fresh or canned or frozen (50g)
  • 1/4 cup fine cornmeal, whole-grain if desired (40g)
  • 1/4 cup oat flour (To make oat flour, grind oats in a food processor until a fine flour forms) (30g)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp baking soda

Instructions

*If you want savory pancakes, feel free to omit the sweetener and add some garlic, chives, nutritional yeast, cheese-style shreds, onion powder, or any other spices you wish.

Whisk together the first 4 ingredients, then let sit for at least 5 minutes. In a separate bowl, stir together all remaining ingredients. Pour dry into wet, stir to form a batter, then let thicken in the fridge 10-12 minutes (important). Grease a non-stick skillet very well, then turn heat to low. Cook pancakes on low about 2 1/2 minutes, then flip for another minute. It’s a good idea to re-grease the pan after each batch.

View Nutrition Facts

 

Link Of The Day:

healthy pumpkin pie recipe

Healthy Pumpkin Pie    (the extra-creamy recipe)

 

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Published on October 6, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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29 Comments

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  1. Larisa says

    Hi Katie – I made these for a group of kids, one of whom is coeliac and dairy-free. They went down a treat! I added parsley and a few savoury yeast flakes too to make them extra savoury.
    My kids go to an Ananda Marga school (no onion/garlic/meat/egg) and have a bake sale on Friday. Do you know if these pikelets will freeze well? I’m pretty time-poor in the week but could make these in advance to freeze, and a vegan gluten-free option at the bake stall would be great for the vegans at the school and the few coeliacs. thanks for your advice! Kind regards, Larisa

    • Julie Dove says

      You can definitely experiment with different types of flour to see what differences will come about, and please be sure to report back if you do experiment!

  2. Mariana says

    I made this for breakfast today, as I was out of any oats I subbed the oat flour with almond flour but I think the oats would’ve worked better. As for the serving size I had four and a half pancakes and they were small compared to the ones I typically make

    • Eva says

      Thanks for sharing how many servings you’re got out of the recipe. I’m in the middle of letting the batter rest in the fridge and it just seems very little. Looking forward to try them though.

  3. Victor says

    These were the best pancakes I ever made… and I’ve tried pancakes in many flavors: apple, blueberry, chocolate chip, cheesecake, and chocolate. All those were delicious, but, even I was taken by surprise when these were my favorite pancakes I ever had. I could eat them every morning.

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