Whole30 Delicious Corn Pancakes
Fluffy, flavorful, and perfect for a healthy breakfast or brunch, these Whole30 Delicious Corn Pancakes redefine clean eating comfort food! Made with a nutrient-rich blend of coconut flour and tapioca flour, these gluten-free pancakes are naturally sweetened with ripe banana and boast a burst of texture and flavor from tender, golden corn kernels. Dairy-free almond milk and a hint of vanilla extract create a light and satisfying batter, while eggs and melted coconut oil ensure a perfectly moist and tender bite. Quick to prepare in just 15 minutes, this wholesome recipe is an ideal choice for those following a Whole30, paleo, or gluten-free lifestyle. Serve these pancakes warm with fresh fruit or a dollop of almond butter for a guilt-free indulgence that will have everyone at the table asking for seconds!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 0.5 cup Coconut flour
- 0.25 cup Tapioca flour
- 4 large Eggs
- 1 cup Almond milk
- 1 medium, ripe, mashed Banana
- 2 tablespoons, melted Coconut oil
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 cup, thawed and patted dry Frozen corn kernels
Instructions
In a medium bowl, whisk together the coconut flour, tapioca flour, baking soda, and salt to combine well.
In a large bowl, beat the eggs, then add the almond milk, mashed banana, melted coconut oil, and vanilla extract, stirring until smooth.
Gradually incorporate the dry ingredients into the wet mixture, mixing until the batter is thick and uniform. If the batter appears too thick, add a little more almond milk, one tablespoon at a time, until desired consistency is achieved.
Fold in the thawed and dried corn kernels, making sure they are evenly distributed in the batter.
Heat a nonstick skillet or griddle over medium heat. Lightly grease it with additional coconut oil or nonstick spray.
Pour about 1/4 cup of batter for each pancake onto the skillet. Spread them slightly with the back of the spoon to form a round shape. Cook for about 3-4 minutes until small bubbles form on the surface and the edges look set.
Carefully flip the pancakes and cook for another 2-3 minutes or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and cover them with a clean kitchen towel to keep warm while you cook the remaining batter.
Serve hot, optionally topping with fresh fruit or a drizzle of almond butter if desired.
Nutrition Facts
Calories |
297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 405 mg | 18% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 8.6 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 151 mg | 12% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 394 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
