Allergy-Friendly Recipes

Corn Griddlecakes

Guest post, Joel and Mary Schaefer

Fluffy allergen-friendly pancakes? Nothing says “breakfast” like these homemade corn griddlecakes, just another name for pancakes. The basic pancake is made from a simple batter of eggs, flour, milk, baking powder and butter. We’ve taken out the top allergens and created a breakfast treat that is equal parts comfort food and pure bliss.

A little science

Many pancake batters are leavened with baking powder and eggs. These batters can be mixed ahead of time and stored in the refrigerator. Since eggs are not used in this recipe we have replaced them with baking soda as an additional leavener. The vinegar reacts with the baking soda to create carbon dioxide bubbles. This bubbling reaction causes the batter to expand, producing fluffy pancakes. The batter should not be made too far in advance or the magical bubbles will dissipate and the resulting pancakes will be flat.

We’ve got our ingredients organized so let’s start cooking!

To prepare the corn, remove the husks and silk and rinse the corn. Rub a damp kitchen towel over the ears of corn to remove any stubborn silk. Place corn one at a time in a pot of rapidly boiling water. Cover and lower heat to medium. Cook until tender for 2-10 minutes. The cooking time is a matter of taste. If you like your kernels crisp, it just takes 2-4 minutes. For those who like softer kernels, cook for 4-10 minutes. When finished cooking, remove corn and allow to cool. When cool enough to handle, cut the stem end of each piece to create a flat base. Place the flat base on the cutting board and hold end tip of corn up. With a knife cut downward, removing two or three rows of kernels at a time. Measure out 1 cup of kernels and set aside. If you are using frozen corn, let it thaw before measuring.


Pancakes are cooked in a minimum of oil on a hot surface on medium to medium-high heat in a skillet, a frying pan, stovetop griddle, or an electric griddle. Whether you use a cast-iron frying pan or an electric griddle, these cakes will be sure to please. Serve with maple syrup or blueberry compote which pairs well with corn.


Corn Griddlecakes

Makes: 12 pancakes
Free of: gluten and the top 8 allergens 


2 tbsp flaxseed meal

6 tbsp lukewarm water

1 ½ cups gluten-free flour blend

1 ½ cups cornmeal, medium grind

4 tsp baking powder, sifted

1 tsp baking soda, sifted

1 tsp salt

1 ½ cups unsweetened hemp milk

4 tbsp milk-free, soy-free margarine, melted and cooled to room temperature

2 tsp apple cider vinegar

½ cup unsweetened applesauce

1 cup corn kernels, fresh or frozen – optional



  1. Preheat skillet or griddle over medium heat.
  2. In a small bowl, whisk together flaxseed meal and water. Set aside.
  3. In a large bowl, combine flour, cornmeal, baking powder, baking soda and salt. Whisk well to combine. Set aside.
  4. In a medium bowl, combine the milk, margarine, vinegar and applesauce.
  5. Return to the flaxseed mixture and vigorously whisk. It will be gelatinous. Add to the wet ingredients. Whisk until combined.
  6. With a rubber spatula, scrape the wet ingredients into the dry. Mix thoroughly to combine.
  7. Fold in the corn.
  8. When the skillet or griddle is hot, drizzle the surface with oil or margarine and use a paper towel to wipe off the excess. Portion about ¼ cup of batter per pancake into the skillet. Cook until the edges begin to dry, approximately 2 – 3 minutes. Flip the pancakes with a spatula and cook until golden brown on the other side. Avoid flipping the pancake more than once, as this may cause it to deflate. Repeat with remaining batter.
  9. Serve with blueberry compote (recipe below) or maple syrup.


Recipe Notes:

Fresh or frozen corn is an optional addition to the recipe. We added the fresh corn since it’s in peak season and we love the extra texture it gives to the cakes. One ear of corn yields approximately ½ cup of kernels.


Blueberry Compote

Makes: 1 ½ cups

Free of: gluten and the top 8 allergens


2 cups fresh blueberries

1/3 cup granulated sugar

½ cup plus 2 tbsp water, divided (1/2 cup + 2 tbsp)

1 tbsp cornstarch

2 tsp lemon juice



  1. In a medium saucepan, combine the blueberries, sugar and ½ cup water. Bring to a boil. Lower heat and simmer for 5 minutes, stirring occasionally.
  2. In a small bowl, combine the cornstarch and 2 tbsp water. Stir cornstarch mixture into the blueberries and simmer for 15 minutes, stirring occasionally.
  3. Add the lemon juice, stir and remove from heat.

Joel and Mary Schaefer are professional chefs who help people with food allergies and special diets navigate the restaurant scene and create delicious meals at home. Look for their blog,, coming this August.

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