Gluten Free Corn Pancakes

Today's recipe comes from our Chef Itzel, and it is a yummy one!

I love the versatility of this dish! It’s sweet and savory, and I love paring it with fresh salsa, sautéed veggies or even soyrizo. It’s a unique option that’s full of flavor for breakfast, lunch or dinner.

If you use less liquid and fry it in more oil, the result is a hearty corn fritter.

You can try adding different spices or herbs, even cheese!


1 cup gluten free all propose flour (I used bobs red mill)

1 cup fine corn meal

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

3/4 cup soy milk + 1 tbsp apple cider vinegar

1/2 orange - juiced

1/4 cup vegan butter

1/4 cup maple syrup

1.5 cups corn

Optional: 1 tsp fennel seeds


1. Mix dry ingredients in a large bowl with a whisk.

2. Mix in wet ingredients.

3. Add the corn.

4. Use non-stick pan on medium heat, (coat the pan with vegan butter in between each pancake) scoop batter and spread with a spoon.

5. Wait for the batter to get bubbly and look golden brown on the edges before you flip.