Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Taco Cornmeal Pancakes [Vegan, Gluten-Free]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

You’re probably looking at the title, then looking at the picture, and then asking yourself where the tacos are. Well, no tacos for us, since I can’t find any, and also because this is far superior. All the taco fixings stacked and smashed between absolutely delightful spiced thick and firm cornmeal pancakes. This is a filling, ridiculously happy meal made with all natural ingredients. Yes and yes!

Taco Cornmeal Pancakes [Vegan, Gluten-Free]

This Recipe is :

Gluten-free Recipes Vegan

Serves

7

Ingredients

  • 1 cup dry polenta, whizzed in a food processor until fine
  • 1/2 cup brown rice flour
  • 2 tsp baking powder
  • 3/4 cup + 2 tbsp. non-dairy milk
  • 1 tbsp.  flax powder mixed with 3 tbsp.  water
  • 1 tbsp. apple cider vinegar
  • 2 tbsp. lemon juice
  • 1/2 tsp onion powder
  • 1 tsp tumeric
  • 1/2 tsp cayenne
  • 1 tsp paprika
  • 1 tsp oregano
  • 1/2 tsp white pepper
  • 2 tbsp. water as needed (if the batter gets too thick)
  • 1/4 cup corn kernels
  • Optional: 1/8 cup diced pitted black olives

Filling:

  • 1/2 cup cooked/canned kidney beans – washed and drained
  • 2 radishes, diced thinly
  • 2 medium tomatoes, chopped finely OR 5 cherry tomatoes, quartered
  • 1 TBSP piquanté peppers (peppadews) or 1 tsp chopped chilies
  • 1 tsp smoked paprika
  • 1 tsp fennel
  • 1 tsp mustard or mustard powder
  • 1 tsp cumin
  • 1 tbsp. apple cider vinegar
  • 1 tsp oregano
  • 1 tsp psyllium husk or 1 tbsp. chickpea flour if needed to thicken (if not using non-stick pot)

Topping:

  • 1/4 avocado, mashed
  • 1 tsp tahini
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. lemon juice
  • a few grinds of black pepper
  • 1 tsp chili flakes
  • 2 medium pickles, sliced thinly
  • salsa to serve

Preparation

  1. Prep your flax egg and set aside to gel. Mix your dry pancake ingredients and set aside.
  2. Whisk together your lemon juice, soy milk and apple cider vinegar until frothy. Add the flax egg and mix properly.
  3. Pour wet into dry, then mix but don’t overmix. Fold in the corn kernels.
  4. If need be, add 1 tbsp. of water at a time, but this may be more for the later stages of the pancake process as your batter sits a while.
  5. In a small non-stick pot add the kidney beans, radishes, tomatoes, piquanté peppers, oregano, paprika, fennel, mustard, cumin and 1 TBSP apple cider vinegar. Cook on medium heat for 10 minutes, then switch to low as the pancakes are still being made. It should thicken up on its own – if it doesn’t add a bit of psyllium husk powder or chickpea flour.
  6. Meanwhile, as your bean mash is getting cooked, heat a non-stick pan on medium-high until a splash of water sizzles on the pan.
  7. Spray the pan if necessary (I don’t recommend oil) and cook two pancakes of 1/4 cup each at a time with the lid on for about 5 minutes a side. If need be use the back of a wet spoon to spread out the batter into a nice round shape – look for medium-thin thickness, say 1 – 1.5 cm or so. These are thickish pancakes!
  8. Keep them warm under a lid or clean kitchen cloth when done and as you make each batch of 2 pancakes per pan, spraying your pan in-between sessions if need be.
  9. Mash your avocado, tahini, apple cider, lemon juice, black pepper, and chili flakes together.
  10. Serve your pancakes stuffed with the beans, topped with the salsa and avo mix, along with anything else you have on hand.

Notes

Adapted from Choosing Raw

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Gluten-free dinners and desserts with flavor combos from your wildest foodie dreams.

Hello, I’m Margaux! I’m burrowed over at Marfigs’ Munchies – a 100 percent vegan and mostly gluten free, diabetic-friendly space. I love fresh, abundant food and fostering kittens for the cuddles.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Swedish Meatballs With Rosé Pepper and Thyme [Vegan, Gluten-Free]

Vegan Swedish Meatballs with Rosé Pepper and Thyme [Vegan, Gluten-Free]

Coconut Snowballs With Macadamia Core [Vegan, Grain-Free]

Vegan Grain-Free Coconut Snowballs With Macadamia Core

Chocolate, Coffee, and Chestnut Torte [Vegan]

vegan chocolate, coffee and chestnut torte

Crispy and Comforting Broccoli Cheese Tops [Vegan, Gluten-Free]

Vegan GLuten-Free Crispy and Comforting Broccoli Cheese Tops with ketchup

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Taco Cornmeal Pancakes [Vegan, Gluten-Free]”

Click to add comment


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX