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Rhode Island Johnny Cakes Vegan Gluten Free with Maple Syrup

Rhode Island Johnnycakes (Vegan, Gluten Free)

Barely sweet, corn meal pancakes that make the perfect foil for maple syrup. These pancakes are not the light and airy confections we now call pancakes they are barely sweet with a moist interior and a definite corn flavor. Makes 12.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 people


  • 1 cup stone ground corn meal purists would say it needs to be from Flint Corn, but I am not a purist.
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1 cup boiling water
  • 2 tbsp melted vegan butter
  • 1/4 cup warm plant milk for thinning
  • veggie oil for greasing your griddle


  1. Into a large heat proof bowl place your corn flour, salt, butter and sugar. Whisk to combine.

  2. Slowly pour in your boiled water in a thin stream stirring to combine. Let sit five minutes and whisk in enough of the warm plant milk to make a thick yet pourable batter.

  3. Heat your griddle to 350 Fahrenheit and lightly oil. When hot scoop two tablespoons at a time onto the griddle. Allow to cook 6 minutes and flip. Cook another 6 minutes until golden brown.

  4. Makes 12 Johnny cakes. Serve with maple syrup.