Easy Corn Pancakes Recipe
These corn pancakes are crispy on the outside, gooey inside & super delish
Breakfast, Main Course, Snack
Gluten Free, Vegan, Vegetarian
corn, gluten-free, pancakes, vegan
15-oz can of corn
(including the water)
or sub coconut sugar
or sub AP Gluten-free flour
Oil for frying
use a high-temp oil like safflower
Agave nectar or Maple Syrup
Make the batter. Place the entire can of corn in a mixing bowl, including the water.
Add the sugar, flour, cinnamon and salt to the bowl and mix well.
Check the consistency and add more flour to thicken or water to loosen. It should fall off of a spoon easily but thick enough to hold it's shape when frying.
Heat a medium/large saute pan on medium heat. Add the oil so it coats the bottom of the pan. Let heat a few minutes.
Test the batter by frying a small amount. Flip as soon as the edges are cooked and the first side is crispy brown.
Adjust the batter if needed before frying the rest.
Cook in batches, making sure to leave space between the pancakes. Using a spatula, flip the pancakes when the edges start to cook and they are crispy and golden brown.
Prepare a plate or pan lines with paper towels to drain the pancakes when they finish cooking.
Plate and top with Agave Nectar or Maple syrup. Serve hot & enjoy!
Tried this recipe?
Although the are best served hot, they can be saved in the fridge for up to a week or in the freezer for longer.