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, coriander and avocado.

Mexican Corn Pancakes With Homemade Salsa [Vegan]





Cooking Time




  • 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


  1. Mix the flour, baking powder, and salt together in a large bowl.
  2. Mix the egg replacement and non-dairy milk together and add to the flour mix.
  3. Stir until well combined.
  4. Fold in the corn kernels.
  5. Heat a heavy pan over medium heat and melt a mix of oil and vegan butter until it sizzles.
  6. Add scoops of batter to the pan, the pancakes should be about 3-4 inches across.
  7. 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.
  8. Flip and cook for another 2 minutes on the other side.
  9. Mix the salsa ingredients together.
  10. Serve the pancakes with some vegan butter and the salsa.


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


Nutritional Information

Total Calories: 701 | Total Carbs: 125 g | Total Fat: 12 g | Total Protein: 19 g | Total Sodium: 8172 g | Total Sugar: 6 g Per Serving: Calories: 117 | Carbs: 21 g | Fat: 2 g | Protein: 3 g | Sodium: 1362 mg | Sugar: 1 g Calculation used 1 tablespoon of ground flax instead of egg replacer. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.