Gluten Free, Dairy Free Polenta Pancakes

Gluten Free, Dairy Free Polenta Pancakes

These Gluten Free, Dairy Free Polenta Pancakes are lovely and fluffy and easy to make and are covered with a dairy free salted caramel sauce, and topped with some gluten and dairy free chocolate covered banana chips.

Gluten Free, Dairy Free Polenta Pancakes

With pancake day almost upon us, I thought I would have a go at making pancakes which were a lot less fussy and fancy than the Unicorn Pancakes I featured on my blog earlier this week. I also thought it would be nice to make some healthier ones which were gluten and dairy free.

I still had some polenta in my cupboard leftover from when I made my Chocolate Orange Drizzle Polenta Cake , so I wondered if it were possible to make pancakes using this in place of flour.

Guess what? It is possible and although the batter is very claggy and a little tricky to work with, the resulting pancakes were fluffy and light and quite tasty actually. I added some dairy free Koko milk to the batter which is why these are also dairy free, and I also used the Koko to make a salted caramel sauce to pour over these pancakes.

I added some vegan (also GF and DF) chocolate coated banana chips too, as I had been sent some in my Degustabox this month (along with the Koko) and thought they might be nice served with the pancakes. Equally, sliced fresh banana would also work and be delicious.

Here are the naked pancakes before the sauce was added

They were fairly easy to make and it is always pleasing when a baking experiment works – which these pancakes definitely were!

I made the pancakes on a Breville Crepe Maker (review can be found here ) but of course they can be made in a good non stick frying pan. 

With regards to the dairy free salted caramel sauce, as a rule this should be made using double cream, so by using there Koko milk it was not as thick or rich as it could be, but it still tasted lovely. 

Here is the recipe for these Gluten Free, Dairy Free Polenta Pancakes 

Gluten Free, Dairy Free Polenta Pancakes
American style pancakes made from Polenta instead of flour and with Koko dairy free coconut milk making these both Gluten and Dairy Free
  • *For then pancakes*
  • 1 cup of polenta (235g)
  • 1.5 cups of Koko Dairy Free coconut milk
  • 2 eggs
  • 1 tsp baking powder
  • 1 tsp vanilla extract/essence
  • Frylight or a little oil
  • *For the salted caramel sauce*
  • 100g caster sugar
  • 2 tbsp water
  • 50ml Koko Dairy Free coconut milk
  • pinch of sea salt
  1. *For the Pancakes*
  2. I used my Breville Crepe maker - but if you do not have one of these, then use a non stick frying pan on the hob instead
  3. To make the batter:
  4. Separate the egg whites from the yolks, and place the yolks into a large mixing bowl and the whites into a clean bowl and whisk until stiff peaks are formed
  5. In to the egg yolks, add the polenta, vanilla, baking powder and Koko and beat well to make a batter - be warned, the mixture will be quite thick and claggy
  6. Using a metal spoon, fold in the egg whites as lightly as you can
  7. Take your pancake pan (or in my case crepe maker) and wipe with a little oil to make the base even more non stick
  8. Using a table spoon, place spoonfuls of the mixture onto the pan, and spread out a little if you are able to, and cook own each side until golden and cooked (approx 60-90 secs both side depending on the thickness)
  9. You should get at least 6 pancakes
  10. Stack them up onto a plate
  11. Then pour over your salted caramel sauce:
  12. *For the Salted Dairy Free Caramel sauce *
  13. Put the sugar and salt into a heavy-based saucepan ,
  14. Add the water and then place over a medium heat until the sugar has dissolved.
  15. Then increase the heat and bubble for 3-4 mins until you have caramel. Take care not to burn the sauce!
  16. Remove from the heat, and pour into a large pyrex bowl (for safety reasons and to stop the sauce form continuing to cook)
  17. VERY carefully stir in the Koko milk
  18. Leave the sauce to cool, and then pour over your pancakes and add some chocolate coated banana chips, if you wish or fresh banana slices would be delicious too.



I was sent a Degustabox Uk as part of my on going role as a reviewer.


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Chocolate Orange Drizzle Polenta Cake

Chocolate Orange Drizzle Polenta Cake

This easy to make Chocolate Orange Drizzle Polenta Cake is lovely and moist and gluten free too.
Chocolate Orange Drizzle Polenta Cake

I have had a packet of polenta in my baking cupboard for some time now, there for using in a cake recipe, and yet for a long time left alone. However, yesterday I decided that with not much time left on its BB date , this would be the day to try it out in a recipe. I have seen recipes for lemon and almond polenta cakes, but I thought I would try something a little bit different and use orange instead of lemon and add some cocoa powder to the batter, and then finish if off with a zesty orange drizzle with some dark chocolate on top.

This was a very easy cake to make and I love the colour of the sponge , set against the dark chocolate topping. 

The orange sugar drizzle made the cake lovely and moist and added touches of zesty sweetness, while the dark chocolate kept it firm being too sweet or sickly.

Delicious! I still have some polenta left, so I will be thinking up another flavour combination for a cake very soon -watch this blogging space!

Here is the recipe for this Chocolate Orange Drizzle Polenta Cake

Chocolate Orange Drizzle Polenta Cake
Cook time
Total time
Serves: 12
  • 150g polenta
  • 125g ground almonds
  • 25g cocoa powder
  • 200g butter
  • zest of 1 orange
  • 3 eggs
  • 100g icing sugar
  • juice of the orange + extra orange juice (approx 25ml total juice)
  • 25g dark chocolate, grated
  1. grease and line an 8inch loose bottomed cake tin
  2. pre heat your oven to 180oC / 160oC (fan)
  3. place the butter and sugar in a bowl of a stand alone mixer or food processor and whizz for a few minutes
  4. add the polenta, sugar, orange zest, almonds and cocoa powder and beat well
  5. add each egg one at a time, beating the batter in between
  6. pour the batter into your prepared tin and smooth over
  7. bake for 40-45 minutes until cooked right through
  8. as soon as the cake is cooked, mix the icing sugar with the orange juice to make a syrup
  9. make holes in the top of the cake using a knife , fork or skewer and then pour over the orange sugar syrup
  10. leave for a few minutes, and then scatter the chocolate over the top
  11. do not remove the cake from the tin until the cake is completely cooled
  12. then. enjoy a slice 🙂


I am linking this up to Bake of the Week hosted this week Helen (my turn next week)

Casa Costello

Let week we had some tasty looking recipes linked up:

This pretty Victoria sponge from Anca
Red Velvet Cupcakes perfect for a loved one this Valentines Day bye Louise
A stunning Scotch Beef and Haggis Meatloaf with Whisky Neeps by Claire
A yummy looking and sounding Peanut Butter and Salted Caramel Cake by Chonnie
A genius take on Haggis as a fridge cake by Claire with her Chocolate Haggis
Perfect for cream tea or just with tea are Jo’s Fruit Scones

And my favourite for my Bake of the Week? Well, I am going with this healthier take on a classic – Anca with her beautiful looking Victoria Sponge  , with those redcurrant sat on the top, it really does look too good to eat!

So if you have a bake please link up over with Helen and remember to comment on as many other linked up bakes as your are able to please . 

The linky will remain open until Monday evening for you to add up to 3 bakes per blog. Please remember to link to both Helen ( and me ( in your blog posts please, aswell as adding the #BakeoftheWeek badge below. If you tweet your recipe, please include me (@jennypaulin) and/or Helen (@casacostello) and we will RT it.

What we will do:
*Comment on every entry
*Include a pic and link to every entry in the following week’s roundup
*Pin, G+ Tweet each entry – Most will also be added to StumbleUpon, Yummly

<div align="center"><a href="" title="Casa Costello" target="_blank"><img src="" alt="Casa Costello" style="border:none;" /></a></div>
Hijacked By Twins