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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

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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
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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.
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Notes

Adapted from Choosing Raw

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