Whole30 Delicious Corn Pancakes

Elevate your Whole30 breakfast game with these irresistible Whole30 Delicious Corn Pancakes, a gluten-free and dairy-free treat brimming with flavor and wholesome ingredients. Crafted with a unique blend of coconut flour and tapioca flour, these pancakes are light, fluffy, and perfectly textured. Mashed banana and vanilla extract add a natural sweetness, while thawed corn kernels deliver bursts of juicy flavor in every bite. These golden pancakes are quick to prepare, ready in just 35 minutes, and ideal for busy mornings or weekend brunches. Enjoy them hot with your favorite Whole30-friendly toppings, like fresh fruit or a drizzle of almond butter, for a satisfying and savory-sweet breakfast that everyone will love. Perfect for anyone following the Whole30 program or seeking grain-free breakfast ideas that don’t compromise on taste.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

In a medium bowl, whisk together the coconut flour, tapioca flour, baking soda, and salt to combine well.

Step 2

In a large bowl, beat the eggs, then add the almond milk, mashed banana, melted coconut oil, and vanilla extract, stirring until smooth.

Step 3

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.

Step 4

Fold in the thawed and dried corn kernels, making sure they are evenly distributed in the batter.

Step 5

Heat a nonstick skillet or griddle over medium heat. Lightly grease it with additional coconut oil or nonstick spray.

Step 6

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.

Step 7

Carefully flip the pancakes and cook for another 2-3 minutes or until golden brown and cooked through.

Step 8

Transfer the cooked pancakes to a plate and cover them with a clean kitchen towel to keep warm while you cook the remaining batter.

Step 9

Serve hot, optionally topping with fresh fruit or a drizzle of almond butter if desired.

Nutrition Facts

Serving size	(924.0g)

Amount per serving	% Daily Value*
Calories	1336.4

Total Fat 61.5g	0%
Saturated Fat 38.5g	0%
Polyunsaturated Fat 1.2g
Cholesterol 744mg	0%
Sodium 1734.8mg	0%
Total Carbohydrate 157.5g	0%
Dietary Fiber 32.8g	0%
Total Sugars 60.6g
Protein 45.7g	0%

Vitamin D 242.1IU	0%
Calcium 536.0mg	0%
Iron 9.0mg	0%
Potassium 1781.8mg	0%

*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.

Source of Calories

Fat: 40.5%

Protein: 13.4%

Carbs: 46.1%