Sometimes miracles do happen. Pancake miracles. The “miraculous” flour? So, I used a flour not what you’d expect to see in a pancake recipe, corn flour. Not to be confused with cornmeal or cornstarch. The corn flour gave a naturally mild, sweet flavor to them and made them SO SOFT. So, these pancakes are easy to make and should basically fit the majority of allergies out there. They are vegan, gluten-free, oil-free, nut-free and low-fat and definitely kid-friendly.
* 1 cup + 2 tablespoons Bob’s Red Mill corn FLOUR, not the same as cornmeal or cornstarch. I highly recommend to use Bob’s Red Mill here )
* 3 tablespoons arrowroot (22 g, I tested these with 3 different starches, arrowroot yielded the best result)
* 2 teaspoons aluminum-free double-acting baking powder
* 1/2 teaspoon fine sea salt
* 3/4-1 cup lite canned coconut milk , I used a full cup, shake the can well prior to measuring. This milk will yield the best fluffy results. You can sub with another milk, but highly recommend a creamy one with some fat in it for best results, too thin a milk will make the pancakes more thin/fragile. Please note that depending on your corn flour brand, the milk may need to be adjusted to get a fairly thick batter)
* 3 tablespoons pure maple syrup
* 2 1/2 teaspoons vanilla extract (add an extra 1/2 teaspoon for a stronger vanilla flavor)
* Optional flavors:
* Chocolate chip: add 1/4 cup chocolate chips
* Blueberry: add 1/4-1/2 cup fresh blueberries
* Cinnamon: add 1 1/2 teaspoons cinnamon
* Note: These pancakes have a very mild cornmeal type of flavor to them, which I LOVE, so expect that. The wet batter tastes stronger than the cooked pancake, so don’t be alarmed. Corn flour is very finely ground like all-purpose flour, it’s not cornmeal and not the same as cornstarch. Corn flour is what cornstarch is called in England, so please click the link above to see exactly the product I used. Also, Bob’s Red Mill corn flour is gluten-free naturally, but is processed in a wheat facility, so if you need a certified gluten-free corn flour, search for that online. Different corn flour brands vary in the batter thickness, so note the milk measurement.
* I trialed this recipe with varying flours and liquids and amounts, so stick to the recipe for best results. This is an amazing basic pancake recipe for you to enjoy as is (my husband’s favorite way and with syrup!) Or make them using the optional flavors I suggest above.
1. These are delicious with maple syrup on top. Since these are really low-fat, they are super soft and light, but not as rich as the fat-filled ones (obviously), so they are just perfect with maple syrup and some fruit. Enjoy!
2. Combine the corn flour, arrowroot, baking powder and salt in a large bowl and whisk really well to make sure there are no lumps remaining from the starch.
3. In a separate small bowl, combine the milk, syrup and vanilla and stir. Start out with 3/4 cup milk and add a little more as needed. You want a fairly thick, but smooth batter. This is what will produce thick, fluffy pancakes like in the pics. If your batter is too runny, it will produce thin pancakes. Slowly pour over the dry ingredients, whisking it in slowly until the batter is completely smooth. Whisk for a good minute or so to really make sure it’s smooth and thickens up. Now, you must let the batter sit for 15 minutes before cooking. This will give time for the baking powder to react with the liquid and also soak up the starch. This will make all the difference in a fluffy pancake and how they cook up, so don’t skip this step. Set your timer and come back. At this same time, heat up your pan.
4. Add your nonstick pan over medium-low heat. The heat temperature is important because you don’t want it too low or the pancakes won’t react enough with the heat and will be more flat. You must let your pan heat up the same time your batter is sitting. This is another important step to the pancakes being fluffy and cooking properly. Let the pan heat up for 15 minutes while your batter is sitting.
5. After your pan is hot, spray with nonstick spray and slowly pour a 1/4 cup of batter on the pan, it should naturally form a round shape. You should hear a sizzle, that’s how you know it’s hot enough. Let the pancakes cook about 3 minutes or more, looking for the top to have a dry look and the edges look dry and small bubbles forming. You can peak underneath to make sure they have that nice golden cooked bottom. Don’t flip too early or the middles won’t cook through. Flip over and cook the other side for just about a minute. If you find they are cooking too fast, just slightly turn down the heat. This batter will make 6 pancakes using 1/4 cup batter measurements.
6. Note: These are very tender upon just coming off the pan, so give them a few minutes before eating so they firm up. They firm up a lot more after they’ve sat several minutes.
7. I liked these best with maple syrup. These are best eaten the same day, as they tend to dry out the next day since they are so low-fat. Or just add more syrup the next day