Average: 0 (0 votes)
Active time
10 minutes
Total time
25 minutes
Ten 4-inch pancakes
Serving Size
1 pancake

¾ cup gluten free medium cornmeal  

½ cup tapioca flour  

¼ cup potato starch  

2 tsp baking powder  

½ tsp sea salt  

¼ tsp xanthan gum  

1 ¼ cups milk (2%)  

2 Tbsp vegetable oil  

1 egg, slightly beaten

  1. In a medium bowl, whisk together the dry ingredients. Add the milk, oil and egg to the dry ingredients and whisk to incorporate until smooth.
  2. Prepare the griddle by heating it on medium high heat, or 350°F, and lightly oiling it. Pour the batter by ¼ cup onto the prepared griddle and cook until bubbles start to form, about 2 minutes.
  3. Flip the pancakes and cook the other side until the pancakes is cooked through. Serve with your favorite toppings.

Bob’s Red Mill

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Cailtin Holmes
Hi, Thank you for your work, for your website and for the recipes! I write to you because I notice that tapioca flour and and potato starch are not whole foods. This bread would not receive a 100% rating. Also, the oil, sodium (salt + soda) and animal-derived ingredients hugely hinder the benefit of the only whole grain in this recipe. Would you consider sharing healthier recipes that are more in tune with core health mission of the Whole Grain Council? Something like replacing least the animal-derived ingredients by plant-based milks and binders (e.g.: flaxseed meal, among dozens), perhaps skipping oil and salt, and using yeast instead of baking powder? Thank you, Cailtin Holmes
Hi Caitlin, Thanks for reaching out. All of our recipes are in line with the mission of the whole grains council, because they all contain whole grain ingredients (whole wheat, oats, millet, quinoa, etc.). If you are looking for strictly plant-based recipes, you can filter for vegan recipes on the left hand side of the recipes page.

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