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]
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
- 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)
- 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
- Prep your flax egg and set aside to gel. Mix your dry pancake ingredients and set aside.
- Whisk together your lemon juice, soy milk and apple cider vinegar until frothy. Add the flax egg and mix properly.
- Pour wet into dry, then mix but don’t overmix. Fold in the corn kernels.
- 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.
- 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.
- 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.
- 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!
- 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.
- Mash your avocado, tahini, apple cider, lemon juice, black pepper, and chili flakes together.
- 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
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Beans - All
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Beans - Red
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Corn
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Cornmeal/flour
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Rice Flour
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Tomatoes
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