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5 from 5 votes

Easy Corn Pancakes Recipe

These corn pancakes are crispy on the outside, gooey inside & super delish
Prep Time3 mins
Cook Time10 mins
Total Time13 mins
Course: Breakfast, Main Course, Snack
Cuisine: American, Sweets
Diet: Gluten Free, Vegan, Vegetarian
Keyword: corn, gluten-free, pancakes, vegan
Servings: 4 servings
Calories: 236kcal

Ingredients

  • 1 each 15-oz can of corn (including the water)
  • 2-3 T. Sugar or sub coconut sugar
  • 5-6 T. AP Flour or sub AP Gluten-free flour
  • 1.5 tsp. Cinnamon
  • .5 tsp Salt
  • 4-5 T. Oil for frying use a high-temp oil like safflower
  • To Taste Agave nectar or Maple Syrup Optional

Instructions

  • 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!
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Notes

Although the are best served hot, they can be saved in the fridge for up to a week or in the freezer for longer. 

Nutrition

Calories: 236kcal