This recipe has a savory Mexican twist. If you’re looking for something a little different, this recipe is the one for you. Sweet corn is such an underrated veggie in my opinion, and the crushed tortilla chips add a fabulous crunch.   Reprinted with permission from One-Pan Vegan by Luce Hosier. Page Street Publishing Co. 2022. Photo credit: Luce Hosier.

Mexican Sheet Pancakes with Guacamole [Vegan]

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  • 4 1/3 cups (540 g) all-purpose flour
  • 1 tablespoon (15 g) baking powder
  • 1 teaspoon paprika
  • 2 teaspoons (6 g) garlic powder
  • 1 teaspoon chili flakes
  • 4 scallions, sliced
  • 3 tablespoons (9 g) fresh chives, chopped
  • 3/4 teaspoon salt
  • 2 1/2 cups (600 ml) dairy-free milk
  • 3/4 cup (190 g) canned corn, drained
  • 2 large avocados
  • 1 red chili, finely diced
  • 2 tablespoons (30 ml) fresh lime juice
  • 1 3/4 cups (250 g) cherry tomatoes, quartered
  • 1/2 red onion, diced
  • 1 tablespoon (1 g) fresh cilantro, chopped
  • 1 tablespoon (15 ml) extra virgin olive oil
  • 1 cup (25 g) crushed salted tortilla chips


  1. Preheat the oven to 350°F (180°C or gas mark 4) and place a piece of parchment paper on a half sheet pan (13 x 18 inch [33 x 45 cm]). In a large bowl, combine the flour, baking powder, paprika, garlic powder, chili flakes, scallions, chives and salt.
  2. Add the milk, combine until smooth and then fold in the corn. Transfer the mixture to the sheet pan and spread into the corners. Bake in the oven for 20 to 25 minutes, or until golden brown or a toothpick inserted into the pancake comes out clean.
  3. Meanwhile, mash the avocados in a bowl and stir in the diced chili and lime juice. In a separate bowl, combine the cherry tomatoes, diced onion and cilantro.
  4. When the pancakes are cooked, remove them from the oven and brush them with the olive oil, allowing it to sink into the pancakes. Allow the pancake to cool for 5 minutes before slicing and stacking on a plate. Top with the avocado, cherry tomato mixture and crushed tortilla chips.


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