Late Night Corn Pancakes, Gluten-Free


We make a lot of pancakes in our house and have a number of pancake recipes (and waffles too) to choose from. This may be the new favorite. They are wonderful for breakfast or brunch and especially delicious late at night!

Update 4/22/2020: I recently made this pancakes using 2/3 cup polenta and 1 cup rolled oats that I ground into flour with the Vitamix. I love it even better. Try it!


2/3 cup cornmeal, medium ground (we use Bob’s Red Mill Organic Corn Meal)
2/3 cup all purpose gluten-free flour (we use Bob’s Red Mill)
2 teaspoons baking powder
1 teaspoon vanilla
1 cup water
1/2 cup aquafaba* (garbanzo bean water from a can or leftover from cooking dried beans)
1/4 teaspoon cream of tartar
Organic canola oil


Grease a griddle with canola oil and heat on medium high.

In a spice grinder or blender, grind the cornmeal to make it slightly finer so the pancakes turn out hearty but not gritty. Mix the cornmeal, flour and baking powder in a bowl. Stir in the water and vanilla to incorporate into a batter.

In a stand mixer, whip the aquafaba and cream of tartar until thick and foamy. Fold into the batter.

Pour about 1/3 cup of batter on the griddle. The top will bubble and dry. Flip after a minute or two and cook for another minute. Continue until all the batter is used up. Pancakes may be kept warm in an oven at 200oF until ready to serve. Serve with Maple Syrup.

*Tip: We freeze the aquafaba in ice cube trays or in 1/2 cup amounts in containers after cooking garbanzo beans. We quickly defrost it when ready to use, and whip it while it is still very cold. It whips very fast this way.

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