amy chaplin

celebrating the art of eating well

G-Free Friday with Martha Stewart-Strawberry lemon cornmeal pancakes

POSTED ON June 1, 2012

pancakes with baby strawberries, strawberry sauce and yogurt

pancakes with yogurt

I am excited to be writing this post for Whole Living’s G-free Friday. I have been thinking about developing a gluten free pancake recipe for my gluten-avoiding friends for some time now; this post gave me a great excuse!

Although much of my cooking happens to be sans gluten, or can be without much effort, pancakes and baked goods are a different story. It is a challenge to get the texture right while sticking to healthy whole grain flours. Luckily, I love experimenting with ingredients like almond meal, corn meal and brown rice flour, which is what I did today. The pancakes are light and moist and were actually delicious eaten plain, strait off the skillet.

strawberry sauce and baby strawberries

I had a container of organic strawberries from Bodhitree Farm that were picked in a hurry during a big storm. The strawberries were water logged and had to eaten or cooked immediately. Without thinking I threw them in a pot (after eating quite a few) and cooked them with a little maple syrup, then put them in a jar in the fridge and forgot about them until this morning. It was a nice touch having the strawberry sauce on the pancakes along with the fresh baby ones, but not at all necessary.


sifted flours and Meyer lemon zest

cooking pancakes

other side


Strawberry lemon cornmeal pancakes

If you don’t have maple sugar, just take out 3 tablespoons of orange juice or almond milk and replace with maple syrup.

1 cup almond milk, I used home made (unsweetened) and strained out the pulp

3 tablespoons ground golden flax seeds

¼ cup fresh lemon juice

½ cup gluten free oat flour

¼ cup quinoa flour

¼ cup brown rice flour

¼ cup corn meal

¾ teaspoon baking powder, make sure yours is gluten free

1 cup almond meal

2 eggs, separated

½ cup fresh orange juice

3 tablespoon extra virgin olive oil, plus more for the skillet

3 tablespoons maple sugar

Zest of one lemon, I used a Meyer lemon

1 tablespoon vanilla extract

Pinch sea salt

Sliced fresh strawberries and more for serving

To serve;

Greek yogurt

Strawberry sauce, recipe below

Combine almond milk, flax and lemon juice in a small bowl, whisk and set aside while you prepare the other ingredients.

In a large bowl sift oat flour, quinoa flour, brown rice flour, corn meal and baking powder. Add in any larger bits of corn meal that don’t get through the sifter into the bowl. Stir in almond meal and set aside.

Whisk egg whites until they form soft peaks and set aside. Whisk egg yolks and combine with orange juice, oil, maple sugar, lemon zest, vanilla and salt. Stir well, add the almond milk mixture and whisk again.

Pour wet ingredients into dry and stir until just combined. Fold in egg whites, this is a challenge as the mixture is quite runny, but do your best and stop stirring once everything is combined.

Warm a little olive oil in a skillet over medium heat. Pour in ¼ cup batter for each pancake, I found I could cook 3 at a time. Sprinkle sliced strawberries over the top of each pancake and cook until the surface is covered in bubbles. Carefully flip them over and cook for another couple of minutes. Repeat with remaining batter and serve warm. You can keep the pancakes in a low oven until you’re ready to serve or a bowl covered with a towel.

Makes 20 3 inch pancakes.

Quick Strawberry Sauce

This sauce keeps well for about a week and is a great way to prolong the life of a delicate, local strawberry. It will thicken when cold.

2 cups strawberries, hulled

2 tablespoons maple syrup

1 teaspoon vanilla

¼ teaspoon cinnamon

Pinch sea salt

Cut strawberries into quarters and place in a small pot. Add maple syrup, vanilla, cinnamon and salt. Bring to boil over high heat, stir, lower heat, cover pot and simmer for 10 minutes. Remove from heat and cool. Store in a jar in the refrigerator.

Makes about 1 cup.

POSTED IN Breakfast, Gluten free

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  • Natali Gill says:

    Beautiful! You are a master of balancing ingredients. Lemon, maple, corn, Greek yogurt, strawberry sauce – it just makes me happy!

  • Wow. Anything with lemon and yugurt is my fav. This recipe sounds really fantastic! Good that I reached this page. 😀

  • Maree says:

    great recipe Amy …I have a friend who can’t eat gluten and she is having trouble finding a good recipe for pastry …. could you take up the challenge?
    Maree xx

  • RawGuru says:

    Whenever i see a recipe for strawberry pancakes i always want to smother it in some Rawtella chocolate hazelnut spread! : )

  • Anna says:

    Thanks you so much for this wonderful recipe, it was delicious. I made these for my husband for Father’s day and he really enjoyed them. We subbed the egg with a chia ‘egg’ to make the pancakes egg-free. Love your website and all the wonderful and inspiring recipes that you share!

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