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Mexican Corn Pancakes With Homemade Salsa
[Vegan]

RL By: Rosalie Livingstone

Author Bio

I am the author of Quinces and Kale and I live in Melbourne, Australia. I have two... Read More

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Mexican Corn Pancakes With Homemade Salsa [Vegan]

117

Dairy Free

These corn pancakes are super light and fluffy! I mean look at them.They are gorgeous. If I sound a bit chuffed about them…that’s because I am. I decided to take these in a Mexican direction, so I topped them with some vegan butter and a salsa made from tomatoes, onion,... Read More

Ingredients You Need for Mexican Corn Pancakes With Homemade Salsa [Vegan]

1 cup plain flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg replacement (You could use flax seed emulsion or any other)
1/2 cup non-dairy milk
3/4 cup corn kernels

For the salsa:

6 cherry tomatoes diced
1/4 avocado diced
1 teaspoon finely diced onion
A pinch of salt
1 tablespoon chopped coriander

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How to Prepare Mexican Corn Pancakes With Homemade Salsa [Vegan]

Mix the flour, baking powder, and salt together in a large bowl.
Mix the egg replacement and non-dairy milk together and add to the flour mix.
Stir until well combined.
Fold in the corn kernels.
Heat a heavy pan over medium heat and melt a mix of oil and vegan butter until it sizzles.
Add scoops of batter to the pan, the pancakes should be about 3-4 inches across.
Cook for 2-3 minutes until small bubbles appear in the top and start to burst, and the edges start to dry out a bit.
Flip and cook for another 2 minutes on the other side.
Mix the salsa ingredients together.
Serve the pancakes with some vegan butter and the salsa.

Notes

These also work as sweet pancakes, I ate the second lot with vegan butter and maple syrup.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.